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    29 Recipes

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    This is so simple it is barely a recipe, but it is refreshing. If you like the Lassi drinks served in Indian restaurants, you might enjoy this. Sweeten with a few packets of Splenda if you prefer.

    Recipe #371783

    Next time you have these three fruits on hand (they go very well together) and five minutes to spare.... try this! The sprinkling of things on each layer brings out the best in each fruit. So refreshing. Chill the fruit beforehand and it will be ready to eat as soon as everything is in the bowl.

    Recipe #462598

    In the 1950s my parents were fond of sandwiches such as a) slabs of sweet onion with butter, salt and pepper, b) braunschweiger and sweet onion, and c) the king of them all, the Summertime Tomato Sandwich. This sandwich is only for farmers' market or backyard tomatoes. If you don't have those, make something else and come back to this recipe when you do have some. For best results, cut the tomatoes into 1/2" slabs with a serrated knife. I use a bread knife. Cut enough slices to cover the bread well. I pack the slices on the bread like wall-to-wall carpet. In tomato season, I could eat these every day, and often do.

    Recipe #425758

    This is a Pioneer Woman recipe. I substitute yogurt instead of her sour cream. She uses this dressing on chicken salad. I will also try it on pasta salads, potato salads, and green salads. I use Best Foods mayo with olive oil as it is lower in calories than regular Best Foods mayo. This recipe would probably also taste good using buttermilk instead of Half and Half. I will try that next time to further reduce calories.

    Recipe #503654

    My mother always made cranberry sauce for Thanksgiving this way. I don't know where she got the idea, but it is delicious and we all loved it. She used whole cranberries and made it from scratch, but it's just as good and eaasier to use a can of whole berry cranberry sauce as the base. Any tasty apple will work. I used a Braeburn last time.

    Recipe #404244

    Got this idea from Melissa D'Arabian. She made it with grapefruit! It is light and refreshing.

    Recipe #474505

    This recipe is so fast and easy you can serve polenta as a side dish any time. When it is done cooking, you can swirl in one or more additional flavor builders such as a tablespoon of butter, a tablespoon or two of parmesan cheese, chopped chives, fresh-ground pepper, or a tablespoon or two of half-and-half. This makes two generous servings with no leftovers.

    Recipe #375564

    Cool, refreshing, easy! I use non-fat yogurt and low-fat cottage cheese, but any will do.

    Recipe #433035

    Once upon a time I lived in Colombia for a year. This was my favorite breakfast there. Serve with buttered toast and cafe con leche (coffee with hot milk). This recipe duplicates that taste memory for me. I once had this with some chopped fresh spinach leaves sauteed with the vegetables, and that was very nice, but that is not how it is normally served. You can use diced yellow onion instead of the green onion if you prefer.

    Recipe #461851

    Creamy, crispy and crunchy! Quick to put together, fresh tasting salad has really nice flavor combinations.

    Recipe #446872

    Our local Farmer's Market just started up for 2009. I made this with some of the good things I brought home, and enjoyed it very much as a light dinner. If you don't have chives, thinly sliced green onions might taste almost as good.

    Recipe #367632

    My version of Greek Salad. Sometimes two of us share this for dinner with homemade garlic bread. It's great for lunch, too. We love it! This salad really shows off a high quality olive oil! I have also made this with tender butter lettuce instead of the romaine. So good!

    Recipe #316511

    Non-fat Greek yogurt and plenty of celery and green onion help make this more diet friendly than most potato salad recipes. The bread and butter pickle adds a nice bit of sweetness, but you can substitute dill pickle if you prefer.

    Recipe #444026

    High protein pasta (Barilla Plus) and Greek yogurt provide plenty of protein, making this a good lunch dish or even supper on a hot day. It would also be a nice side or potluck dish. So easy to make, and a little different from the usual pasta salad.

    Recipe #435251

    Fast, easy and tangy. This has more flavor than most pasta salads. Using Barilla Plus pasta adds protein to this dish. If you have a "Fasta Pasta" microwave pasta cooker, this dish is even easier! I used garlic-stuffed green olives, yummy!

    Recipe #489929

    This is a quick, healthy week-day meal, very fast to put together if you have leftover spaghetti noodles on hand. I like to use Barilla Plus spaghetti... it is higher in protein than regular spaghetti and tastes so good. Whole wheat spaghetti would be good, too.

    Recipe #407414

    This soup was inspired by vegetables on hand in my crisper drawer. I had a few beet greens - not enough to make a dish by themselves - but I combined them with some other veggies to make a light but filling soup. The garbanzo beans were added for protein and heartiness and I loved them with the other vegetables. Please let me know how you like it.

    Recipe #315710

    Minestrone is not my favorite soup, but the contents of my fridge and pantry suggested I make some. This turned out so good I wanted to write it down before I forget what I did.

    Recipe #488572

    The flavors in this go so well together. It is my adaptation of a Taste of Home recipe found online.

    Recipe #499246

    Flavored steaming water adds succulence to these. The dipping sauce is a little different from plain mayonnaise or melted butter (although those are very good, too). Fresh artichokes should have tightly closed heads and not be withered-looking. To make a nice presentation, cut an inch off the top of the artichokes with a sharp knife, and snip the thorny tips from the leaves with kitchen shears. Cut the stems off flush with the bottom of the artichokes, then cut off the dark, dried-out ends of the stems. Steam the green sections of the stems right along with the artichokes. Sometimes the stems taste good and sometimes they don't, but you won't know unless you cook them. Try a bite of the stems when they are tender. If they taste good but are fibrous, peel them with a sharp knife. If they are good, you have bonus bites of tasty artichoke. If they taste bitter, just add them to the compost pile. A teaspoon is the perfect tool to scrape off the fuzzy center after eating the tender parts of the leaves. Please remove the fuzzy choke with care. As my father used to say, "That's the part that choked Arty." Then you can eat the artichoke bottom. That is your reward for all the work you did to pull off, dip and nibble the leaves one at a time. I have cooked them this way for a long time and am not sure where the idea came from, but it was probably Julia Child. The sauce is from my DBF. His brother made it when they were boys at home. It's good on broccoli, too.

    Recipe #372777

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