You’ll often find this dish on the menu in Indian restaurants. The chilled raita, a yogurt-based condiment, serves as a cooling counter-balance to the spicy cauliflower and lentils.
This recipe illustrates how easy it is to increase flavor in foods by increasing the surface area that is exposed to heat.
Pair this delicately flavored orange roughy with roasted vegetables for a quick meal. (The tasty lime sauce work well with flounder, cod and halibut, too.)
This room-temperature salad is perfect for a quick evening meal or buffet table. Use your favorite full-bodied extra virgin olive oil and your best balsamic vinegar.
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This is a last-minute dessert that can be made while you brew the coffee and finish clearing the table.
If you don’t have ice pop molds at home, you can use muffin tins or 3-ounce paper cups.
Edamame, or green soybeans, are available shelled or fully cooked in pods in the produce and frozen vegetable sections of supermarkets.
This low-fat dish is an excellent way to meet almost half of your daily fiber needs. It’s low in sodium, rich in phytonutrients and a great source of potassium.
Don’t wait for a party to serve this versatile fresh salmon mousse. Try stuffing tomatoes with the mixture and serving as a light, heart-healthy lunch or brunch entree.
This fish taco uses red snapper, but feel free to substitute any firm fish. The mango salsa goes well with chicken or pork, so keep it in mind for a quick meal when you are grilling.