Low-Fat
394 recipes found
Potato-Celery Root Puree
Sweet and Tart Yellow Tomatoes
Chinese Eggplant Dip
Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette
Double Corn Bread
Tropical Shrimp Salad
Vegetarian Spring Rolls With Kohlrabi
Spring rolls are quite easy to make, and make a light and delicious lunch, appetizer, side dish or snack. You can find the rice flour spring roll wrappers in Asian markets.
Grilled Tarragon Mustard Chicken
Lemon Roulade
Honey-Mustard Salad
Lemon Filling
Miso-Peanut Spread
Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités. I like to pipe it onto rounds of cucumber and slices of jicama.
Chili-Orange Avocado Soup
Mashed Cider Sweet Potatoes
Flounder Saute With Asparagus And Crab Vinaigrette
Flounder Saute With Mushrooms And Wilted Spinach
Flounder in Orange Sauce With Pine Nuts
Roasted Yellow Tomatoes With Saffron
Chilled Penne With Roasted Garlic And Yellow Tomato
Yogurt Carrot Cucumber Salad
Spicy Crab Salad With Carrots and Jicama
Linguine With Garlic and Lemon
Fresh Corn and Tomatoes With Curry
Sautéed Beet Greens with Garlic and Olive Oil
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers’ market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.