Many people start Seders with a fish course. Here we have the sweetness of poached salmon, married with the time-honored beet horseradish sauce. If you can't find store bought sauce, look at our web site for the recipe.

1. Fill saucepan with water up to half the height of the side. Cut the lemon in quarters, squeeze juice into pan and add the lemon pieces to the pan. Thinly slice the onion and add to the pan. Add the carrot. Bring to a simmer, add the pepper and sugar substitute, and simmer for 10 minutes, covered.
2. Uncover the pan and place the fillets in the court bouillon. Cover with waxed paper and the lid. Simmer until the fish is opaque. Remove from heat and cool. Slice the carrot into 'coins'.
3. To serve, place a fillet on a plate lined with lettuce leaves. Decorate the plate with carrot coins. Serve with horseradish sauce.

This chicken would be good any day of the year. Once you've made it, it will become one of your favorites. You can use a capon if you want to serve more people or just purchase two roasters and you'll have dinner for family and friends with leftovers to add to salads the next day.

1. Preheat oven to 450° F.
2. Slide your fingers between the skin and flesh of chicken. Combine thyme, rosemary, lemon zest, mustard and one minced clove of garlic. Stuff under the skin.
3. Place the other garlic clove in the cavity along with the extra sprig of rosemary, and the pepper. Squeeze lemon into the cavity and over the bird. Place the lemon into the cavity. Truss and place in roaster. Coat with cooking spray. Top with pepper and paprika. Coat again.
4. Place the potatoes in a bowl and toss with oil.
5. Place potatoes around the chicken and sprinkle with pepper and paprika. Top with dried thyme.
6. Roast 15 minutes. Reduce temperature to 375° F and roast for 1 1/4 hour more or until juices run clear when the chicken is pierced at the thickest place. During the last 15 minutes add the artichokes and olives.
7. Transfer the chicken to a platter. Surround with the vegetables and olives. Garnish with extra sprig of thyme.

These squares are a small sweet for after any Passover meal. We have made them with pears and loved them, but also try them with sliced strawberries. They become a spring treat that you'll make over and over during the holiday.

1. Preheat oven to 350° F
2. In a bowl beat egg substitute, sugar substitute, oil, cake meal and lemon rind.
3. In a separate bowl, beat the egg whites until they form stiff peaks. Fold 1/3 into the egg mixture to lighten and then lightly fold in the rest.
4. Place in an 8-inch pan which has been coated with cooking spray. Top with apples and then top with sugar substitute combined with ground cinnamon. Bake for 1 1/2 hours until done. Cool and serve with thawed frozen topping, if desired.

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