993 west recipes

Crispy bread crumb-crusted baked sea bass topped with a creamy avocado sauce made with lime, garlic, and a kick of hot sauce. A light, flavorful fish dinner for two in just 30 minutes.

Overnight apple-orange coffee cake: a yeast-raised cake topped with juicy apples, raisins, and orange zest, then drizzled with orange glaze. Mix the night before, bake fresh in the morning.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Light Greek yogurt cheesecake with a melba toast and walnut crust, topped with dried figs poached in an ouzo syrup with cinnamon stick and orange zest. A Mediterranean twist on cheesecake that skips the heaviness.

Low-fat oatmeal muffins packed with warm spices, dried cranberries, and pecans. Made with maple syrup, orange juice, and egg whites for 12 healthy muffins.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Asian-inspired beef filets crusted in chopped peanuts, water chestnuts, and garlic, then baked and topped with a ginger-orange "August Moon" sauce. A retro fusion main dish for special occasions.