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A good idea, a good drink and some good fruit

One good idea

Give your Easter basket a lift and dye your Easter eggs a custom color you won’t find in a kit. The McCormick kitchens have created unique food color combinations to bring seasonal hues, inspired by the Pantone Spring “Fashion Color Report,” from the runway to your Easter basket. It’s as simple as adding food color to 1/2 cup boiling water and one teaspoon of vinegar.

Marsala = 20 drops red, 4 drops blue, 10 drops green

Aquamarine = 5 drops blue

Scuba Blue = 15 drops blue, 15 drops neon blue

Lucite Green = 10 drops green, 2 drops blue

Strawberry Ice = 20 drops red, 1 drop blue, 1 drop green

Tangerine = 5 drops red, 24 drops yellow, 1 drop green

Lavender Herb = 2 drops blue, 1 drop red, 1 drop green

One good cocktail

After a long, hard winter, we need a light, spring cocktail. Especially after this long, hard winter in New York, light cocktails with fresh fruits and herbs are exactly what we need. New York Mixologist Orson Salicetti of Ariana in Soho offers just the drink.

One good snack

Have fruit at your fingertips anytime in this lightweight snack option that’s easier to carry than an apple. Crispy Fruit from Crispy Green is nothing more than 100-percent pure fruit, freeze-dried in a light, crispy texture and no mess with no additives or preservatives, no fat and no cholesterol and a long shelf life. Available in a wide variety of flavors, including tangerine, apple, asian pear, banana, cantaloupe, mango, and pineapple, Crispy Fruit comes packaged in single-serving packets ($1.49) or a convenient “Grab & Go” 6-pack ($7.99). Each bag provides approximately one essential serving of fruit at only 55 calories or less per bag. Look for Crispy Fruit online and in Whole Foods Markets.

Compiled by Kate Lawson

Strawberry and Fennel

2-3 fresh strawberries

1 ounce Combier orange liqueur

1 ounce Galliano

2-3 small slices fennel

1 1/2 ounces vodka

1/2 ounce lime juice

1/2 ounce agave nectar

Splash champagne

Cut two to three fresh strawberries in half and flambé them in one ounce of Combier (orange liqueur) and one ounce of Galiano liqueur. In a shaker, muddle fennel. Add cooked strawberries and muddle a second time. Add vodka, lime juice, and agave nectar. Shake over ice and pour into a rocks glass over fresh ice. Top with a splash of Champagne. Makes 1 cocktail