Tomato

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

This eggplant and lamb casserole, a taverna staple, is known the world over as the Greek national dish. In this lightened version, it's topped with yogurt rather than the customary béchamel sauce. (Moussaka is often made with beef instead of lamb.)

I've seen portobello mushrooms in so many restaurant dishes lately that I decided to develop my own recipe," says Eileen M. Watson of Oviedo, Florida. "I like to serve these stuffed mushrooms as an appetizer when I entertain, but they also make a terrific meatless entrée."

These individual vegetable terrines can be assembled a day ahead.

Can be prepared in 45 minutes or less.

A robust mix of white beans and macaroni in a light tomato sauce, ready to serve in under 30 minutes.

Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.

Add chopped jalapeños for some extra zip.