Balsamic Black Pepper Strawberries
A perfect non-fat topping for vanilla or chocolate ice cream or for a bed of field greens with toasted walnuts to almonds.
Mac and Cheese Salad
Turn a traditional entrée into a light salad. Add bell peppers, olives or cubed tofu if you like.
Celery and Peanut Butter with Raisins (Ants on a Log)
Kid's will love this after-school snack of celery stuffed with peanut butter and raisins.
Tomato Zucchini Bruschetta
These appetizers are a snap to make, and with juicy fresh tomatoes, oh, so good.
Braised Polish Noodles with Cabbage
A vegetarian version of a classic Polish dish starring cabbage, noodles and a smattering of caraway seeds.
Global Eggplant Spread
Try with eggplant spread on pita break or over pasta, couscous or rice. A little crumbled feta on top adds another flavor.
Calabasa Leek Risotto
Calabaza or Calabasa, also known as green pumpkin and West Indian pumpkin, is a popular squash variety that is grown throughout the Caribbean, Central America and South America.
White Bean and Rosemary Tapenade
Tapenade is a rich olive spread from the Provence region of southern France.
Green Beans with Roasted Garlic
Green beans are tossed with fresh roasted garlic, for lots of added flavor.
Scalloped Potatoes, Broccoli and Cheddar with Veggie Dogs
This vegetable-based recipes that appeals to all.You can leave out the veggie dogs, but that's a real mistake. They add a sense of fun, something we all need these days.
Teriyaki Sweet Potatoes
A new take of a Thanksgiving classic, these sweet potatoes are flavored with maple syrup and soy sauce.
Quick Cranberry Pineapple Relish
This raw cranberry relish has a refreshing taste. To save same, substitute 4 cups canned unsweetened pineapple for the fresh.