928 verte recipes

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

Tofu cubes rolled in wheat germ and cornstarch, then deep-fried until crispy and golden. A 3-ingredient vegetarian snack or side, ready in 30 minutes with soy or sweet and sour dip.

Apple Cinnamon Tart has a no-butter oat crust pressed with apple juice, topped with fresh apple slices and a honey-sweetened yogurt gelatin filling. A light dessert at under 185 calories.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

Diabetic-friendly cabbage and pineapple salad with sugar substitute and light whipped topping. A sweet, crunchy no-cook side dish with zero added sugar.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Dried figs and dates stuffed with walnut halves and rolled in shredded coconut. A three-ingredient no-cook treat ready in five minutes.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.