918 light recipes

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Pineapple-coconut chess pie with crushed pineapple and flaked coconut bound in a sweet cornmeal-thickened custard. A Southern classic with tropical flair and a slightly chewy texture.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.

Poor Knights of Windsor: sherry-soaked bread fried golden in butter, dusted with cinnamon, and topped with crushed raspberries and whipped cream. A British dessert classic.

Cocoa brownies with a secret weapon: three cloves of garlic melted right into the butter. Fudgy inside, springy on top, loaded with walnuts and topped with blanched almonds.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.

French apple cake with poached apples topped in a light, flourless almond batter with lemon zest and whipped egg whites. Served lukewarm with custard or cream.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

A great light snack that is perfect for a day at the beach or some quiet time on your porch.