Breakfast
Homemade yogurt (see 4/10) with banana slices and cinnamon

Lunch
Deviled eggs
Carrot sticks and pickle wedges

Dinner
Root vegetable gratin
Turnip greens

Recipes:

DEVILED EGGS
Time to use up some of those Easter eggs. This recipe is for 16 halves, because my deviled-egg plate has 15 egg-shaped divots in it and the extra half goes to the chef. ;-) I always fill the center of the plate with crudites.

8 hard-boiled eggs, peeled
1/4 c. Miracle Whip (Lite is fine--in fact, I prefer it)
1 tsp. ground dry mustard
1 tsp. white vinegar
1 Tbs. dill pickle relish (sweet pickle relish is absolutely fine, but is a whole different thing)
1/2 tsp. salt
pinch cayenne pepper
sweet Hungarian paprika for sprinkling

Slice the eggs in half, longitudinally, and gently pop the yolks out into a bowl. Reserve the whites.
Add Miracle Whip, dry mustard, vinegar, pickle relish, salt, and cayenne to the bowl. Mix well with a fork, breaking up the yolks, until creamy.
With a spoon, mound the mixture into the middles of the egg whites. Sprinkle lightly with paprika and serve.

ROOT VEGETABLE GRATIN
butter for the dish
1 small onion, diced
1 Tbs. butter
1 lb. young garden turnips (about 4 small to medium roots), peeled where necessary and julienned
2 medium carrots, peeled and julienned
1 small potato, peeled and julienned
bechamel sauce (below)
3/4 c. fresh whole-wheat bread crumbs

Preheat the oven to 375 degrees F and butter a 1 1/2- to 2-quart gratin dish.
In a small skillet, cook the onion in the butter over medium heat for about 8 minutes. Combine with other vegetables, mix, and transfer to the gratin dish. Pour the bechamel sauce over the top and bake 30 minutes, covered.
Remove gratin from oven, stir thoroughly, cover with breadcrumbs, and return to oven. Bake, uncovered, 30 more minutes or until vegetables are soft and topping is browned.

BECHAMEL SAUCE
2 c. lowfat milk
3 stems of thyme
1 clove garlic, smashed lightly
1 bay leaf
4 Tbs. butter
3 Tbs. flour
salt and freshly-ground black pepper to taste
a pinch grated nutmeg

Combine the milk with the thyme, garlic, and bay leaf in a Pyrex container. Heat to the boiling point in the microwave.
Meanwhile, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Whisk in the hot milk mixture. Cook until thickened, then cook 4 or 5 minutes more, stirring constantly. Remove thyme sprigs, bay leaf, and garlic. Season to taste with salt, pepper, and nutmeg.

TURNIP GREENS
4 medium bunches turnip greens (about 1/2 to 1 lb.)
1 large clove garlic, smashed lightly
1 Tbs. peanut oil
salt, freshly-ground black pepper to taste
red pepper sauce

Wash turnip greens, cut them from their stems, and chop coarsely. Place them in a stockpot with garlic and water to barely cover them. Bring to a boil.
Reduce heat so that when pot is covered, water remains at a low boil or brisk simmer. Cook about 1/2 hour. Taste for doneness; the greens should be completely tender.
Turn off the heat, drain the water from the stockpot, and add the oil. With a wooden spoon, smash the cooked garlic completely so it blends in with the greens. Season with salt and pepper. Turn the heat back on and bring to a low sizzle. Toss for about 3 minutes.
Serve with red pepper sauce.