Light recipe collection

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

I just want to say this is really a nice recipe, very yuuumy.

Sauteed spinach with pine nuts and golden raisins cooks fresh spinach in garlic oil with sweet raisins and toasted pine nuts, finished with balsamic and parmesan. Sicilian side in 5 minutes.

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

I sauteed the shrimp with the spices and it turned out wonderful.Really a big hit!

Crunchy napa cabbage and sweet strawberries tossed with toasted almonds in a warm Sichuan dressing of sesame oil, five spice, and crystallized ginger. Ready in 15 minutes flat.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

A no-cook Mexican torta stuffed with spiced mashed black beans, creamy avocado, shredded cabbage, and salsa on crusty whole-grain baguette. Vegetarian, high-fiber, and ready in under 20 minutes.

No-cook tortilla rollups with cream cheese, ranch, chunky salsa, and cheddar on whole wheat tortillas. Chill, slice into pinwheels, and watch them vanish at any party.

This is a great appetizer, nice mushroom and sage, they are savory.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Apple and endive are tossed with a light yet tasty cranberry vinaigrette, and topped with fresh cranberries, scallions and toasted walnuts.

Oven baked salmon recipe with Asian inspired flavors. You will love this moist, tender foolproof easy baked salmon.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.