(349 Cal) This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or dinner.
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(110 Cal) This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock
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(163 Cal) We love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures.
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(163 Cal)
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(224 Cal) This salad is made from uncooked broccoli tossed with a garlic, sesame, chile and cumin-seed vinaigrette mixed with good extra-virgin olive oil and red wine vinegar.
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(265 Cal) In this simple warm salad, only the tender outside leaves of the Brussels sprouts are used.
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(146 Cal) Nearly any vegetable tastes good browned in olive oil and showered with garlic, but cauliflower is an especially good candidate for this technique.
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(200 Cal) Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon.
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(191 Cal) This is a very hearty flavorful soup filled with bits of browned mushroom and baby spinach.
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(220 Cal) The beauty of a soup like this is that you don’t need a recipe. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
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(295 Cal) This is classic Alpine fare, over Greek yogurt, 1 table spoon of flax meal and toped with berries. A perfect simple breakfast.
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