Fresh herbs, sauteed veal and tiny creamer potatoes makes a light spring dinner. Romaine and

By Linda Gassenheimer

Fresh herbs, sauteed veal and tiny creamer potatoes makes a light spring dinner. Romaine and radicchio cooked with garlic until they start to wilt lend flavor, color and crunch.

Veal scallops take only a few minutes to cook. Boneless, skinless chicken breasts can be substituted, but will require more time as they are thicker.

Creamer potatoes are new potatoes that are about 3/4 inch in diameter. They are only in season for a short time in the spring, and are a snap to prepare:

PARSLEY NEW POTATOES

Wash but do not peel 3/4 pound new or creamer potatoes. Place in a microwave-safe bowl; microwave on high 5 minutes. Add 2 teaspoons olive oil, 1/2 cup chopped fresh parsley and salt and freshly ground pepper to taste. Toss well and serve. Makes 2 servings.

This meal contains 426 calories per serving, with 31 percent of calories from fat.

Wine suggestion: These mild flavors would go well with a pinot grigio.

HELPFUL HINTS

Red or yellow potatoes, cut into 3/4-inch pieces, may be substituted.

Flat parsley has a sweeter flavor, but the curly variety may be used.

Bagged washed, ready-to-eat romaine and radicchio leaves can be used.

COUNTDOWN

Microwave potatoes.

Make veal.

SHOPPING LIST

To buy: 3/4 pound veal scallops; 1 small head romaine, 1 small head radicchio or 1 bag ready-to-eat romaine and radicchio leaves, - 3/4 pound new or creamer potatoes; 1 small bunch fresh parsley.

Staples: Olive oil, garlic, salt, peppercorns.

GARLIC GREENS WITH SAUTEED VEAL

2 teaspoons olive oil

3/4 pound veal scallops

Salt and freshly ground pepper

4 garlic cloves, crushed

5 cups romaine and radicchio leaves

Heat oil in a nonstick skillet over high heat. Brown veal 1 minute on each side. Salt and pepper and remove to a plate. Cover with an inverted plate to keep warm. Add garlic and greens to the skillet. Toss 2 minutes or until the greens just start to wilt. Add salt and pepper to taste. Serve over the veal. Makes 2 servings.

Per serving: 262 calories (34 percent from fat), 9.7 g fat (1.8 g saturated, 4.4 g monounsaturated), 144 mg cholesterol, 36.2 g protein, 6.2 g carbohydrates, 1.9 g fiber, 162 mg sodium.