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    72 Recipes

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    From Today's Gourmet II by Jacques Pepin

    Recipe #28285

    This recipe is reprinted with permission from A Trim & Terrific Louisiana Kitchen by Holly Berkowitz Clegg. If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffe and pasta and gumbo and hundreds of other favorite foods) and eat them too.

    Recipe #28270

    This recipe is re-printed from Paul Gaylor's exquisite book A Passion For Vegetables. The book has over 150 unique and innovative recipes from around the world for a huge variety of vegetables, most with full color photographs. Too often vegetables are an afterthought, this book makes them an event, as in this recipe which makes for a dramatic presentation for eggs.

    Recipe #28237

    This is a great baked salmon recipe for beginners!

    Recipe #28199

    This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.

    Recipe #28180

    Quick easy sauce, good on salmon.

    Recipe #28121

    from The Fish-Lover's Cookbook by Sheryl and Mel London.

    Recipe #28084

    Excellent baked salmon.

    Recipe #28070

    Squid simmered in wine and tossed with a tangy vinaigrette. Perfect antipasti. Don't forget the crusty Italian bread and fruity extra virgin olive oil for dipping.

    Recipe #28060

    I've tried this with fresh ceci. I taste no difference and the canned stuff is easier. I've tried a food processor and a blender to puree this. Major pain in the neck! It can be done but you have to keep scraping out the blended ceci. With the immersion blender you can move it up and down and reach everything. I use the quart container since the ingredients jump around at the beginning. If you like Baba Ganouj, bake 2 big eggplants, peel them and use that instead of the ceci.

    Recipe #27849

    Recipe #27822

    Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chile powder and hot peppers you use. Serve over hot cooked rice, if desired.

    Recipe #27815

    Good healthy low fat soup.

    Recipe #27801

    Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese.

    Recipe #27645

    Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

    Recipe #27475

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