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    24 Recipes

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    To Make Ahead: The marinade will keep, covered, in the refrigerator for up to 2 days; bring to room temperature before using. The napa and bok choy can be shredded and kept in plastic storage bags in the refrigerator for up to 2 hours. (Eating Well, Spring 2003)

    Recipe #125067

    This popular potluck classic is lighter with a yogurt-based dressing. The original recipe called for 1/4 cup yogurt, 1/4 cup reduced-fat mayo, and 2 tsp sugar. But, I replaced it with 1/2 cup yogurt and 1 tsp Splenda. I had to make sure the waterchestnuts aren't dripping wet, otherwise the dressing will be watery. (Eating Well, Winter 2004)

    Recipe #136495

    Sauce for dumpling. Marinade for chicken, pork, beef, or tofu. Dressing for Asian noodles. (Eating Well, Spring 2003)

    Recipe #126514

    One of my favorite soups. It's tasty and easy to make. From Williams-Sonoma Collection "Healthy First Courses": For a vegetarian version, replace beef stock with vegetable stock. For a creamier soup, puree half of it in a food processor or blender and stir back into the pot.

    Recipe #442053

    Greens with seasonal apples, walnuts, and goat cheese. Thanksgiving 2008.

    Recipe #340776

    A delightful syrup for a fresh-tasting fruit dessert. Garnished with a slice or two of prosciutto or Bayonne ham, this dish makes a nice appetizer. (Eating Well, Summer 2002)

    Recipe #125583

    A refreshing low-calorie wrap with flavorful filling of tofu, veggies, fruit, and nuts. This recipe refers to the Chile-Garlic Dipping Sauce recipte. Recommend using a chopper. (Eating Well, Spring 2003)

    Recipe #126513

    Tangy, mildly spicy and tender. Eating Well (June/July 2005). Makes good tacos with Mexican Coleslaw or Mango-Radish Salsa.

    Recipe #131865

    Sweet, tart and cruncy salsa on the side or in a taco. (Eating Well, June/July 2005)

    Recipe #126515

    "Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."-Alice May Brock of Alices' Restaurant fame. Albiet no garlic in this recipe, but this is a refreshing alternative to mayonnaise-based coleslaw in a taco or on the side. To Make Ahead: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving. (Eating Well, June/July 2003)

    Recipe #125105

    A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003)

    Recipe #126799

    Pan-fried patties with easy-to-make bean-and-salsa. Instant brown rice only take 10 minutes (included in cooking time). Suggested garnish: sour cream and scallions. To make fresh bread crumbs, trim crusts from firm sandwich. Tear into pieces and process in food processor until coarse crumbs form. One slice = 1/3 cup of crumbs. (Eating Well. April/May 2005)

    Recipe #176985

    The heat concentrates the flavors and caramelizes the natural sugars. A touch of olive oil gives a crispy, delicious finish. (Eating Well, Winter 2004) This is an easy and yummy alternative to steaming. Something about the oil and salt combination that makes this so good.

    Recipe #132757

    So easy and refreshing that I don't buy salsa in a jar anymore. Top poached eggs, steamed veggie, or meat. Mix into scrambled eggs. Serve with baked tortilla chips or in tacos.

    Recipe #129148

    Dressing for cold noodles. Dipping Sauce. Sauce for fish.

    Recipe #126512

    Colorful dessert for the family or an indoor potluck.

    Recipe #175132

    Great sweet and sour summer recipe. Replace beef with more vegetables. Suggestions: * burdock root (gobo) * lotus root (renkon) * bamboo shoots * spinach * mushrooms * napa cabbage * bok choy * bean sprouts * onion * green onion for garnish * tofu (Eating Well, Spring 2003)

    Recipe #125052

    Pantry ingredients and basic spices transform a block of tofu into a simple meal.

    Recipe #177754

    Vietnamese use of fresh herbs, hot chiles, pickled vegetables, and a zesty dressing. This recipe refers to Pickled Carrot & Radishes, which makes 2 cups. Only 1/2 cup is needed here. (Eating Well, Summer 2003)

    Recipe #126797

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