Nutritious choices made simple®
You can either grill or broil the eggplant in this complex and delicious dish–don’t let the absence of grilling weather slow you down! The rich, Indian spices are quickly toasted in a large frying pan to develop and deepen their flavors.
This quick and easy recipe goes great with any meal as a tasty side dish. If you have a little bit of lemon zest or lemon juice, try them in place of the lemon pepper for a fresher flavor.
Spice up your fiber intake with these creole-style peas. Keep your eye on this as it simmers for 2 hours. You may need to add water to keep the peas from drying out. It’s worth the wait and the effort.
Coulis is a thick sauce made from pureed vegetables or fruit and used on meat, vegetable dishes or as a soup base. In this recipe, the coulis is stirred into the polenta and then baked until firm and cut into wedges.
This is a festive looking, mayonnaise-free slaw that you can make ahead of time. The dressing is sweetened with a little maple syrup and balsamic vinegar and gets some zip from dijon mustard and lemon zest.
The great thing about couscous is how fast it cooks. Just throw it into some boiling liquid, remove from heat and let it set for 5 minutes. So easy. Try to find whole grain couscous if you can.
This classic Irish side dish usually contains cream and butter. This version is lightened with low-fat milk. There’s so much flavor from the garlic, thyme, and scallions that you won’t miss the added fat.
Champ is a variation on mashed potatoes that is traditional in Ulster, in North Ireland. Less intense than the classic dish, these mashed potatoes use leeks instead of scallions and a small amount of olive oil instead of heaps of butter. The Yukons add buttery color and flavor so you won’t miss a thing.