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Instead of heavy cream, this dish calls for low-fat yogurt, which is packed with protein and calcium.
cooking.nytimes.com
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.
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Grilled miso eggplant is savory, sweet, and a little smoky, and perfect paired with a bright yuzu-flavored Greek yogurt. Fresh mint and sesame seeds are a great...
cooking.nytimes.com
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
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A Sardinian classic with littleneck clams and a touch of saffron.
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Get Orecchiette with Greens, Garbanzo Beans and Ricotta Salata Recipe from Food Network
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Get Sweet and Smoky Baby Back Ribs Recipe from Food Network
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A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.
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Get Bagel Breakfast Casserole Recipe from Food Network
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Get Crispy Breakfast Pita Recipe from Food Network
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Baby back ribs are marinated with olive oil, lemon juice, and oregano in these Greek-inspired ribs with just the right amount of garlic.
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Get Lemon-Basil Potatoes Recipe from Food Network