125 red far recipes

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

Grilled lobster and shrimp skewers piled over a cool watermelon, cucumber, and jalapeño salsa, with charred bell peppers, asparagus, leeks, and sweet corn alongside. A bold summer surf-and-grill plate.

Pesto potato salad with steamed new potatoes, fresh tomatoes, red onion, and celery in a basil pesto, mayo, and yogurt dressing. Includes homemade pesto recipe.

Pasta salad with roasted red peppers, fresh basil, and mozzarella in a white balsamic and grainy mustard dressing. A bright Italian-leaning pasta salad that travels well to picnics and potlucks.

Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.

This is a great bread to serve with a soup or salad meal.After the first day, it is wonderful toasted. Try it, too, as a sandwich bread.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.

It is a fantistic combination, tomato-basil salad is very tasty with the pizza rolls.

Chilled avocado cilantro soup blended with yogurt, buttermilk, lime juice, and curry powder. A no-cook cold soup with creamy tang and a gentle kick of red pepper.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

Ginger-loaded tofu stir-fry with tree ear mushrooms, green peas, and a sweet-sour vinegar finish. A quick Chinese vegetarian wok dish with earthy, bold flavors.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.