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These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Sweet, juicy pears meet crisp cucumber in this refreshing two-ingredient salad with a bright lemon-sugar dressing. Ready in 5 minutes, it's the perfect light side for summer meals.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

Orange-carrot gelatin salad with mandarin oranges, crushed pineapple, shredded carrots, and pecans set in orange Jell-O and unmolded on a bed of lettuce. A retro potluck classic.

Onion and corn relish slow-cooked with pearl onions, tomatoes, white wine, currants, and fennel seeds into a thick, sweet-tart condiment. A gourmet homemade relish for grilled meats and cheese boards.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

Oven-baked French toast made with blended cottage cheese, skim milk, and egg whites on whole wheat bread. A lighter, protein-packed brunch that skips the frying pan entirely.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Stir-fried scallops with snow peas in a light miso and garlic sauce thickened with arrowroot. A quick, clean-flavored seafood stir-fry ready in 15 minutes.

Dairy-free sour cream made with avocado, silken tofu, nutritional yeast, lemon juice, and fresh herbs. A vegan sour cream substitute for tacos, potatoes, and burritos.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Nothing is better than a quick lunch so try this simple recipe that is 100% stress free.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.