Fresh Taco Wraps
These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. View recipe.
Steamed Halibut with Collard Greens
Collard greens stewed with onion and tomato make a dramatic contrast with lightly steamed halibut. In this presentation, a touch of spicy smoked paprika adds an unusual nuance. View recipe.
Cherry Tomato Marinara with Zucchini Noodles
This delicious, easy marinara sauce takes less than a minute to make; use it as you would any marinara. If possible, use a spiral slicer to make your own zucchini pasta. View recipe.
Mustard-Agave Chicken Breasts
Children and adults alike enjoy this supereasy, sweet and tangy chicken that’s seasoned with agave, a natural low-glycemic sweetener. Serving tip: Brown rice makes a good side dish. View recipe.
Coriander and Mint Pesto with Steamed Sole
Coriander and Mint Pesto with Steamed Sole If you enjoy spicy food, a few zigzags of Sriracha sauce across the top add both extra taste and eye appeal. View recipe.
Tuna, Mushroom, and Cheese Frittata
Rich, delicious, and redolent with savory truffle scent, this is an easy brunch dish; it would also make a wonderful supper. It’s great warm or at room temperature. And yes, it's low calorie too! View recipe.
Spicy Seitan Stir-Fry
Seitan is a meat substitute made from wheat gluten. If you can't find Asian-marinated seitan, make your own by marinating plain seitan in teriyaki sauce overnight. Look for black bean-garlic sauce in the Asian food aisle; it's wonderful added to any stir-fry or soup. For less spice, use fewer serrano chiles. View recipe.
White Beans with Shrimp and Escarole
An Italian version of stir-fry, this classic traditionally includes sausage; tempeh or extra-firm tofu make wonderful vegetarian alternatives.View recipe.
Soba Noodle Soup with Miso Omelet
Leftover vegetables (especially mushrooms and snow peas) are a welcome addition to this soup. View recipe.
Black-Eyed Pea Salad with Baby Romaine Lettuce
This recipe calls for fresh black-eyed peas, which cook in a fairly short time. If you can’t find them fresh or frozen, you can use dried black-eyed peas, but be sure to soak overnight and allow a much longer cooking time. View recipe.
Southwestern Quinoa and Edamame Salad
For best flavor, let the salad come to room temperature before serving. It’s delicious wrapped in butter-lettuce leaves. View recipe.
Butter Lettuce and Apple Salad with Seared Scallops
The secrets to this salad course are a very crisp apple and a very hot pan for searing the scallops. Prepare the lettuce and dressing the day before, but bring the dressing to room temperature before serving. View recipe.
Easy Strawberry Tart with Oat-Cinnamon Crust
A refreshing, low-calorie dessert, this tart is excellent served with a dollop of vanilla yogurt. View recipe.
Chicken with Mango-Cherry Salsa
alsa made from frozen fruit adds a snappy flavor to easy-to-cook boneless chicken breasts. View recipe.
Lemon-Ginger Shrimp with Baby Spinach
A citrusy sauce brightens up superconvenient peeled shrimp and prewashed, bagged spinach leaves. View recipe.
Fresh Vegetable Rolls with Mango and Tamarind Sauce
These lovely rolls feature an intensely flavored, sweet-sour sauce made with tamarind, a sour pulp found in tree pods native to Asia. View recipe.
Kale and Black Bean Tacos
Full-meal veggie tacos get a fresh, light look from bright green kale and kitchen staples, such as canned beans, frozen corn, and prepared salsa. View recipe.
Spicy Ginger Turkey Cutlets
Fresh ginger and orange juice taste great, but to save time, use ginger from a jar (available in the produce section) and reconstituted frozen juice. View recipe.
Fiesta Shrimp Omelet
When you crave a gourmet breakfast, try this simple dish with fresh herbs and low-fat, quick-cooking shrimp. View recipe.
Indian-Seasoned Tofu with Tomatoes
Stir in baby spinach leaves at the end of cooking for extra nutrition. View recipe.