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    89 Recipes

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    Got this out of Chef's Illustrated a few years ago. A bit different, and very good. I use low-fat products to reduce the fat and calories, and it's still great.

    Recipe #195442

    A lighter coleslaw, with less mayo than many - The cilantro variation goes well with Mexican or Thai foods.

    Recipe #302155

    I combined a number of my favorite things to come up with this tasty sandwich. This is a great use for leftover chicken. Makes a great summer supper, or hearty lunch.

    Recipe #434105

    An easy, tasty mixture of vegetables, marinated in balsamic vinegrette. Holds well, so great for picnics or potlucks. Best when all vegetables are cut to similar size. Avocado may not be an authentic addition, but we like it - change the vegetables to suit what you have and what you like. You may have to adjust the salt, depending on whether you use olives and feta cheese or not.

    Recipe #367829

    Adapted from Rick and Deann Bayliss's book, "Authenic Mexican." This can be served as a first course, salad, or wrapped in a warm tortilla as a taco. I prefer the latter.

    Recipe #155581

    Quick, easy colorful summer vegetable dish.

    Recipe #363632

    Despite the number of ingredients, this comes together quickly. Another of our family's favorites from "Simply Thai Cooking" by Wandee Young. Serves 2 as a entree, or 4 as an appetizer.

    Recipe #379695

    We especially like this tasty side dish from "Quick and Easy Chinese" by Nancie McDermott when served alongside spicy pork or shrimp dishes. As written, this is a fairly mile dish. We like spicy foods - "Optional" ingredients are my additions.

    Recipe #378240

    From Robin Miller's Quick Fix Meals, these are quick to make, and very tasty.

    Recipe #441840

    Easy weeknight dish, combining veges and pasta. Can be a side dish, or vegetarian entree (vegan if you omit the optional cheese) This dish goes together quickly, so have your veges prepped before you start.

    Recipe #357340

    A classic salad with an Italian twist. Note: Olives, artichoke hearts, and salami all add salt, so you may find you don't need further salt in the salad. Serves 2-3 as a main course salad, 4 as side salad.

    Recipe #372030

    Another light, easy dinner for a hot summer evening. Nice with garlic bread or toasted pita chips and hummus.

    Recipe #304113

    My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to

    Recipe #363077

    Use whatever vegetables are in season, aiming for a nice mix of colors and flavors. A tasty, colorful weeknight meal.

    Recipe #493907

    Just a simple sauce to accompany fish. You may use your choice of fish - I suggest tilapia, but halibut, salmon, swordfish, or albacore work fine. Based on a recipe from Simply Thai.

    Recipe #359693

    We like to have this for dinner during the summer - a tasty light meal that doesn't heat up the kitchen. You could serve tortilla chips on the side, if you want.

    Recipe #170916

    Adapted this from a recipe in "Cuisine at Home". The original included shrimp in the sauce, and served on a bed of sauteed collard greens. It was excellent, but I needed something simpler for everyday dining.

    Recipe #170534

    Originally from Cook's Magazine. Can be a side dish (4 servings) or a vegetarian main course (2 servings)

    Recipe #343559

    Like many gardeners, I am overwhelmed with zucchini in the summer. I wanted a different way to serve them, that didn't use a lot of cheese to build flavor. You could make this using different pasta shapes, but if you do I suggest cutting the zucchini to similar size and shape. For example, if making with little shells, cut the zucchini is small dice. Portions based on serving as a side dish, but could also be a vegan main dish - in which case, serves 2. Feel free to serve with grated parmesan if you like, but we like it just fine without.

    Recipe #434757

    Adapted from Cuisine at Home. This is spicy and flavorful, but not particularly hot. Don't skip the fruit salsa - the sweetness really plays off the spicy pork. Use a commercially available salsa or make your own from one of Zaar's many options. One with pineapple works especially well

    Recipe #363386

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