Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing…
Packed with protein and fiber, this tuna and bean salad is ready in a flash. Serve with warm, crusty bread or pack it in a…
This lemon and dill vinaigrette is a natural complement to green beans. It’s also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes….
This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses across the U.S. Add shrimp for lunch…
Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any…
Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness. 4 servings, about 3/4 cup each …
You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter…
Cranberries add a particularly pleasing tartness and color to pears. Fresh ginger, lemon and vanilla brighten up the pears, while reduced-fat sour cream adds flavor…
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for…
Not so long ago, Dover sole meant an overcooked fillet swimming in butter, dotted with tasteless dried herbs and soaked in too much lemon juice….
