A mother's day picnic: give mom a happy--and healthy--holiday.(chef greg: healthful and delicious dishes)

In researching Mother's Day, I found that it originated in ancient Greece and Rome. Their "mother's day"--a festival honoring the Roman goddess Magna Mater, the great mother whose origin dates back to 250 BCE--was held in mid-March.

Mother's Day in the United States started in Max of 1907, when Anne Jarvis of Philadelphia held a special church service honoring the anniversary of her mother's death. This event was so well received that the word spread, and in 1914 President Woodrow Wilson proclaimed Mother's Day a national holiday.

In America, we like to give moms the day off. We send them candy and flowers and take them out for brunch, lunch or dinner. For this Mother's Day treat, I thought it would be fun to welcome spring with a picnic in the park or in a nice sunny spot by the window. All of these recipes can be made the day before, so you can enjoy free meal with Mom. Have the kids help, and Mom will love it even more.

 
Garden Fresh Gazpacho 
 
SERVES 4 
 
This "no cook" soup is easy to 
make. The crunch of the sweet 
spring vegetables lets you know 
that summer is just around the corner. 
Mom will thank you for this 
gazpacho: It's loaded with vitamins 
(such as C found in the peppers), 
garlic to protect against stomach 
cancer and celery to help cleanse 
the digestive tract. 
 
  2 cups tomato or vegetable juice 
1/2 cup diced onions 
1/4 cup diced green bell pepper 
1/4 cup diced red bell pepper 
1/4 cup diced yellow bell pepper 
1/2 cup diced cucumber 
1/4 cup diced celery 
1/4 cup julienned fresh basil 
  1 tsp. chopped fresh oregano 
  1 tsp. seasoning salt 
1/4 tsp. freshly ground black pepper 
  1 tsp. minced garlic 
 
Mix all ingredients together in a 
stainless steel bowl. Chill overnight. 
Remove and taste. Adjust seasonings 
if needed. Keep chilled until 
ready to serve. 
 
PER SERVING: 46 CAL; 1.6C PROT; 0.3G TOTAL 
FAT (0G SAT. FAT); 11G CARB; 0MG; CHOL; 
676MG SOD; 2.3G FIBER; 0G SUGARS 
 
Creamy Caraway Coleslaw 
 
SERVES  4 
 
The caraway gives this coleslaw 
a nice twist. Perfect for a picnic. 
Cabbage is a good source of both 
soluble and insoluble fiber. Enjoy! 
 
  2 cups shredded cabbage 
1/4 cup shredded carrots 
  1 Tbs. caraway seeds 
3/4 cup mayonnaise 
1/4 cup sour cream 
  1 tsp. Worcestershire sauce 
  1 tsp. seasoning salt 
  1 Tbs. white wine vinegar 
  2 Tbs. pineapple juice 
  2 Tbs. demerara sugar or brown sugar 
 
Mix all ingredients in a stainless 
steel bowl. Chill for at least 1 hour. 
Taste, and adjust seasonings as needed. 
Keep chilled until ready to serve. 
 
PER SERVICE: 243 CAL 2G PROT; 17G TOTAL 
FAT (3.3G SAT. FAT); 23G; CARB; 17MG CHOL; 
687MG SOD: 2G FIBER 12G SUGARS 
 
Organic Couscous with 
Asparagus and Lime 
 
SERVES 4 
 
Couscous is a mini pasta. This 
whole-grain version with asparagus 
and lime is both high in vitamin C 
and full of antioxidant power. 
 
1/2 lb. asparagus 
1/2 cup vegetable broth 
1/3 cup whole-grain couscous 
  1 tsp. salt 
1/2 cup diced onions 
  2 Tbs. virgin olive oil 
  2 oz. fresh lime juice 
1/4 lb. grape tomatoes 
1/4 tsp. black pepper 
 
1. Cut asparagus into 1-inch lengths. 
Heat vegetable broth in a medium 
saucepot over high heat. 
 
2. While broth is heating, place 
couscous in a large stainless steel 
mixing bowl. Once broth comes to a 
boil, pour it into howl with couscous, 
and mix thoroughly. Cover 
bowl with plastic wrap, and set ...