2,509 recipes
Bacon-wrapped grilled shrimp stuffed with melty asadero cheese and fresh basil. Just four ingredients for a smoky, cheesy appetizer straight off the grill.
Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.
Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.
Tomato-cheese pie with a buttery breadcrumb crust, fresh sliced tomatoes, basil, green onions, and a Swiss cheese custard. A savory summer pie that works for brunch, lunch, or a light supper.
This is really a tasty recipe, I have introduced it to many friends, because once they tasted it, they always ask me for this recipe!
Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.
Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.
Pita pizzas with a fresh spinach-parsley pesto, sweet red bell pepper, and melted mozzarella. Ready in 20 minutes. Lighter and brighter than classic basil pesto pizza.
Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.
Hearty spaghetti sauce with ground beef, garlic, carrots, celery, and onion simmered in milk before the tomatoes go in. A Bolognese-inspired technique for a richer, smoother meat sauce.
Skillet chicken breasts with sauteed apples in a creamy sour cream and basil sauce, served over noodles. A one-pan weeknight dinner ready in 30 minutes.
Fettuccine tossed with melted goat cheese, roasted red and yellow peppers, sun-dried tomatoes, kalamata olives, and capers. A Mediterranean pasta ready in 25 minutes.
Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.
Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.
Italian zucchini quiche with mozzarella, basil, oregano, and parsley in a crescent roll crust. A vegetarian main dish that uses up summer zucchini beautifully.
Un-fried chicken: oven-baked chicken breasts with a crispy Old Bay, herb, and breadcrumb coating. Yogurt dipped instead of buttermilk dunked, for a lighter take on classic fried chicken.