9,195 glowing recipes

Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.

Classic bread dressing studded with dried apricots, walnuts, and celery for a sweet-savory stuffing that pairs beautifully with roasted turkey.

Banana French toast: a lighter take on the classic, dipped in egg substitute and topped with vanilla yogurt, caramelized banana slices, and maple syrup. A healthy weekend breakfast.

A creamy and tasty topping that tastes amazing when served over fish.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.

Make your own cajun style vinegar by using this simple recipe.

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

Chicken wings marinated in dry sherry, soy sauce, ginger, and garlic then cooked in the microwave for tender, savory results. A simple Asian-inspired appetizer with just 5 ingredients.

Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.

Fresh cantaloupe, blueberries, grapes, and strawberries soaked in an orange juice and white wine marinade. Fat-free, naturally sweet, and gorgeous on any brunch or potluck spread.

Traditional Shuswap Nation bannock studded with fresh blueberries, made with just 5 ingredients and baked in 20 minutes. A simple, hearty Indigenous bread that's wonderful warm with mint tea.