Serves 4 / A simpler satay, with an abbreviated ingredient list and process. Even without the delicious sauce, the grilled chicken is excellent! Ingredient tips: Red curry paste and Sriracha sauce, also called rooster sauce (for the logo on its bright red bottle), are available in the Asian section of most markets. View recipe.
Makes 2 1/2 cups / This fabulous dip is a healthy alternative to sour-cream-laden options. It’s great on pita bread, blue corn chips, or raw vegetables, such as celery and carrot sticks. Prep tip: If you can’t find blanched (skinless) almonds, combine them with the hazelnuts when covering with boiling water; when cool, skins will slip right off. View recipe.
Makes 2 cups / Great for dunking raw or lightly cooked vegetables, last night’s baked potato (chilled and sliced into wedges), or strips of leftover cooked pork or chicken. This dip also doubles as a delectable dressing for tossed green salad—an overlooked but refreshing snack. Look for bottled (but not creamed) horseradish in the refrigerated section of your natural foods store. View recipe.
Makes about 2 cuServe with red bell pepper, jicama, and carrot slices; as a topping for baked potatoes; with grilled lamb, chicken, or tofu; tossed in tuna salad; or as a different and nutritious sandwich spread. View recipe.
Makes 2½ cups / This fresh and delectable dip can be made up to two days in advance. It's also great on sandwiches. Ingredient tip: Greek yogurt is nice and thick, but if you can't find it, use low-fat or whole-milk plain yogurt. Serving tip: Serve with crunchy fresh crudités, such as carrots, jicama, and radishes. View recipe.