Pasta and fresh vegetables pair up in this simple-to-make, flavorful dish. You also can substitute your favorite veggies. Spinach, bell peppers, broccoli rabe eggplant, shallots or wild mushrooms are all good swaps. Add some heat with hot peppers or seasonings.
Never tried freekeh? This ancient grain is loaded with protein and fiber. Give it a try in our wellness dietitians’ Nutty Freekeh Tabbouleh, which is bursting with flavor thanks to cucumbers, tomatoes, parsley, mint, lemon juice and scallions.
Sure, hummus is traditionally made from chickpeas. But versions using beans are just as sure to please! Try our dietitians’ Black Bean Hummus, which is bursting with Mexican flavors thanks to cilantro and cumin.
Combining low-fat feta and tofu makes for a lighter, healthier Greek salad. Serve this salad on lettuce leaves garnished with toasted whole-grain bread.
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Not exactly sure what to do with tofu? Try grilling it! This jerk tofu recipe from our wellness dietitians is exploding with flavor — and it’s perfectly balanced with a refreshingly crunchy cucumber salad.
This savory Greek appetizer is usually made with a lot of butter and feta cheese, which is delicious but very salty. This recipe offers a lighter, heart-healthy alternative.
These little open-faced sandwiches make a light, delicious lunch. The recipe relies on first-rate ingredients so make sure your tomato is ripe and that the arugula and goat cheese are fresh.
This recipe is simple and a great way to add veggies to your grilled fare. The dressing is light and gives this slaw a distinct Asian flavor.
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.
Not all pasta recipes are based on tomatoes, oil and hard Italian cheeses. This light, creamy recipe offers a new, delicious option.
