When we lived in Washington and the number of really fine restaurants was growing slowly, the Jockey Club was a favorite. They served this recipe, which they made with heavy cream and egg yolks, and since I did not have diabetes, I indulged. Here is a low calorie version that will please your guests.

1. Slice endive leaves into quarters or leave whole if not too big. Tear water watercress into bite-size piece. Place endives, watercress, and mushrooms in a large bowl.
2. Whisk together mustard, olive oil, vinegar, pepper and egg substitute. Pour over salad mixture; toss to combine. Arrange salad on 8 chilled salad plates lined with lettuce leaves. Garnish with herbs.

Make your own breadcrumbs by processing whole wheat left-over artisan bread, coarsely, and baking at 325° F until browned. Freeze until ready to use. You can substitute panko (Japanese breadcrumbs). This recipe also works well with any white fish such as cod, flounder, sole, or you can even use swordfish.

1. Preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
2. Place the breadcrumbs in small bowl. Combine with lemon zest, sun-dried tomatoes, garlic, pepper, tarragon, and thyme. Drizzle with olive oil and stir to combine.
3. Place the salmon on the prepared baking sheet and coat each fillet with the Dijon mustard and pat some of the breadcrumb mixture onto the top of each fillet. Mist each fillet with cooking spray. Bake until fish is just opaque in center, about 12 minutes. Serve with ratatouille.

Roasting vegetables gives them a sweet and intense flavor that makes even skeptics believers. This is one of those recipes that tastes even better the next day, so feel free to prepare it beforehand and reheat at the last minute for your dinner.

1. Preheat oven to 425°F. Lightly coat 2 baking sheets with cooking spray.
2. Slice the squash and eggplant into 1 inch slices on the bias. Cut the onions into 1 inch slices. Halve the peppers, and remove the seeds and stems. Cut the tomatoes in half.
3. Place the vegetables on the sheets with tomato halves placed cut side up. Sprinkle with salt (if using) and pepper and coat with cooking spray. Roast until the vegetables are done. Every 5 minutes the first 10 minutes, turn all vegetables but tomatoes. Remove vegetables as they are cooked. Chop the cooked vegetables into 1 inch pieces and place in a bowl. Add the herbs and garlic. Toss with vinegar and olive oil.

1. Wash the strawberries and mint. Remove the stems from the berries. Julienne the mint. Place in a hot sauté pan and sprinkle with sugar substitute. Squeeze lemon juice over the berries. Cook, gently tossing the berries until they begin to release their juices, about 2 to 3 minutes.
2. Place the berries in dessert bowls and top with ice cream. Garnish with extra mint.

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