Recipes

The sauce, which does double duty as a marinade, is packed with the vibrant flavors of herbs and spices, and contains a minimum of salt. The sauce is also versatile. Its bold flavors pair well with rich-tasting salmon, but it also can be used with chicken or as an accompaniment to grilled or roasted vegetables and whole-wheat couscous.

This homemade version has less than one-third the sodium of commercial varieties of ranch dressing.

This colorful whole-grain pilaf is an excellent accompaniment to fish and chicken. If you have any pilaf leftover, toss in cherry tomatoes, scallions and whatever salad fixings you have on hand, moisten with lemon juice and olive oil, and you have a delicious quinoa salad.

If the prospect of cooking a whole turkey seems like too much work and too much turkey, consider roasting a boneless turkey breast. While the oven is on, you can roast seasonal vegetables to accompany the turkey for a festive and healthy meal that comes together with little fuss.

Here we feature lentils (no pre-soaking required), as the basis of a simple but satisfying vegetarian stew made from pantry staples and aromatic vegetables you may already have on hand. Lemon zest, lemon juice and parsley give the stew a lift, providing lots of flavor without sodium.

What better way to celebrate the start of the growing season than with a nourishing soup made with spring asparagus and spinach? Even though this soup doesnt contain any cream, it has a velvety consistency.

Fish tacos are an appealing supper thats easy to make at home. In restaurant versions, the fish is often deep-fried. Here weve lightened this recipe by coating the fish with a flavorful spice mix before baking it.

Turkey and beans are both excellent sources of protein. This easy dish combines them in an entre suitable for serving a group, yet practical for one or two because it can be made ahead and reheated. Its ideal for leftover turkey, or you can substitute cooked chicken, such as from a supermarket rotisserie chicken.

With a surfeit of fatty, sodium-laden toppings, a typical pizza can easily derail your intentions to eat healthfully, and a large restaurant or delivery pizza is practically an invitation to overeat. Here is a healthful, homemade alternative that uses a whole-wheat crust and sports a topping of vegetables. Our crust is superfast and easy to make, but if you are not interested in making your own dough, most supermarkets sell whole-wheat pizza dough. To counter the temptation to overindulge, we recommend making individual pizzas instead of one large pizza.

Using quick-rising yeast (such as Fleischmanns RapidRise) and a food processor, you can have homemade pizza dough ready for baking in about 20 minutes-faster than ordering takeout. (You can also mix and knead the dough in a bread machine using the manual setting.) This recipe makes enough for 4 individual pizzas-our accompanying recipe is for 2 pizzas, but you can store the portion you dont use in the refrigerator for up to 2 days or in the freezer for up to 3 months. (Thaw the dough overnight in the refrigerator before using.)