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Soft potato chive bread made with instant potato flakes, buttermilk, and applesauce for moisture. A bread machine-friendly yeast loaf with savory herb flavor throughout.

Sauteed shredded zucchini tossed with dry-browned onions in cast iron for a fast, light vegetable side dish with caramelized flavor and tender bite.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.

Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.

Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Homemade English muffins cooked on a griddle, not baked. Yeast dough rolled, cut, dusted with cornmeal, and griddled into the classic nooks-and-crannies muffins. Freezer friendly.

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

Minted quinoa fruit salad with strawberries, kiwi, and mandarin oranges tossed in a pureed mint-yogurt-orange juice dressing. A light, refreshing grain salad served chilled.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Chilled fruit gazpacho with tomatoes, honeydew, cantaloupe, mango, nectarines, and cucumber in fresh orange juice with basil, mint, and a jalapeño kick. A stunning summer starter.

Double cappuccino heaven is a mocha angel food cake bursting with espresso and cocoa, finished with a fluffy marshmallow frosting. Fat-free, light as a cloud, and rich in coffee flavor.