928 verte recipes

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Whole wheat oatmeal apple muffins with raisins, made with no added sugar, egg substitute, and skim milk. Hearty, naturally sweet, and low-fat.

Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Fat-free orange salad dressing made with fresh mango, orange juice, curry powder, and garlic. A bright, fruity, no-oil dressing blended smooth in minutes.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Stuffed bell peppers filled with SPAM, rice, shredded cabbage, zucchini, and tomatoes with basil and oregano. A veggie-loaded twist on classic stuffed peppers ready in 30 minutes.

Stir fried asparagus with mushrooms in a light chicken bouillon sauce thickened with cornstarch. A quick, low-calorie vegetable side dish ready in 20 minutes with bright green, crisp-tender asparagus.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Fresh corn and papaya salsa with Roma tomatoes, red onion, lime zest, and cilantro. A tropical no-cook salsa with sweet fruit and bright citrus that pairs with grilled fish or chips.

Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Cool, refreshing big-batch fruit salad with watermelon, cantaloupe, plums, nectarines, and grapes tossed in chilled mint-lime simple syrup. A summer party showstopper.

Whole peeled oranges glazed in a candied citrus-zest syrup with cream of tartar, mace, and orange liqueur. A classic French dessert that chills to a glossy, fragrant finish.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.