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Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

Herbed focaccia layered with fresh basil, thyme, rosemary, and sage in the dough plus a topping of olive-oil-soaked onions, kalamata olives, and a cornmeal-crusted bottom for shattering crunch.

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.