Recipe Sifter

Shrimp and cashew stir-fry tosses tender shrimp with toasted cashews, mushrooms, spinach and snow peas in a soy-garlic glaze. A 30-minute Chinese-American dinner over brown rice.

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Leeks, wild mushrooms, and green beans sautéed in sherry with a bright finish of orange zest and apple cider vinegar. A low-fat, 20-minute side dish with surprising depth.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Japanese chuka soba noodle salad tossed with cold shrimp, crisp cucumbers, bean sprouts, and a tangy rice vinegar-soy dressing. A make-ahead summer dish that travels well to potlucks.

A creamy strawberry banana smoothie made with low-fat yogurt and ice. Four ingredients, no added sugar, and ready in under 5 minutes. Light, refreshing, and naturally sweet.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Spicy coconut peanut sauce with garlic, lime, and chili peppers ready in just 15 minutes. Drizzle over grilled chicken, fish, or lamb, or use as a bold vegetable dip for your next party spread.

Four-ingredient peanut butter cookies using yellow cake mix as a shortcut. Just blend, roll, fork-press, and bake for golden cookies in 30 minutes flat.

Learn all about spices and how to use them with this self-explanatory recipe.

Crunchy coleslaw, chicken, and crushed pineapple tossed in low-fat dressing and rolled in whole wheat tortillas. A no-cook lunch wrap ready in 30 minutes with tropical crunch.

Tofu and broccoli stir-fry in a gingery sherry-soy sauce with crunchy bean sprouts, served over rice. A fast, vegan weeknight dinner that comes together in one wok, gluten-free with tamari.

Pocket soup is a homemade instant soup powder: split peas, bulgur, dried vegetable flakes, sesame and sunflower seeds, and nutritional yeast ground to a fine powder. Add boiling water for a quick vegan broth anywhere.