Vegetable

Roasting veggies over high heat retains those delightful concentrated flavors.

Instead of making the traditional recipe for this southern holiday favorite, give our version a try. It tastes just as good but is much lower in sodium and contains no saturated fat.

Cooking the squash in a nonstick skillet gives it a caramelized crust that heightens its sweetness, which in turn is complemented by a light glaze of orange.

Simple main dishes, such as broiled or grilled steak, pork chops, chicken breasts, or leftover Meat Loaf (page 184), get all dressed up with the addition of this sauce.

Fresh lemon juice and garlic intensify the flavor of this dressing. You’ll be able to complement many different types of salad with it and its variations.

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.

Make a batch of this wonderful sauce ahead of time for the best blending of flavors. It will keep in an airtight container in the refrigerator for up to a week, or pour it into a freezer container and freeze it for up to six months.

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.

A scoop of crunchy tuna salad on a bed of juicy mango slices makes a nice lunch entrée.

The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

Fresh spinach adds a new dimension to basil-based pesto. Try the pesto as a topping for chicken, fish, or pasta.

The right amount of mustard is a key ingredient for great potato salad. Since yellow mustard is usually high in sodium, this recipe calls for dry mustard instead.

Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.

This main-dish salad, topped with a sesame-wasabi dressing, is an interesting combination of colors, textures, aromas, and flavors.

Even if you’ve never made pickles before, don’t hesitate to try this recipe. It is so easy! Just let the cucumbers simmer in a flavorful liquid, then cool and refrigerate them. The flavor of these pickles really brightens lean grilled burgers or your favorite potato salad or tuna salad recipe.

These quick-fix pickles have the traditional flavor you expect but only 1 milligram of sodium, a tremendous saving compared to commercial pickles of the same variety.

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Add some zing to your food, but without the sodium usually found in bottled chili sauce. Drizzle this chili sauce on Spicy Baked Fish (page 103) or use it to make shrimp cocktail.

Couscous, a quick-cooking Moroccan staple, gets a Mediterranean makeover with fresh lemon juice, oregano, mint, and feta.