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This flaky, moist crust has less fat than a typical crust, but no less flavor.

Brimming with juicy apples and tangy cranberries, this lovely pie is best served fresh out of the oven— à la mode is a must!

This recipe is based on acclaimed chef Todd English’s Asparagus Soup, which he tops with slightly melted feta cheese. You can also substitute broccoli for the asparagus.

Makes about 1 1/2 cups. This is a fun play on guacamole without the fat…

Some delicious variations on the following recipe are substituting cheese, crabmeat, ham, or even softly scrambled eggs for the turkey.

Smoky, seasoned grilled chicken makes a wonderful contrast with sweet, juicy grapes.

Soups are a terrific way to make use of corn’s flavor. With quinoa added, this garden-fresh version also provides a complete protein.

Serve this nutritious salad on a bed of lettuce, topped with feta cheese and olives.

This lighter version of the traditional Mexican custard is decadently rich and easy to make.