Vegan

This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and summer lunches. Vary the vegetables and try other vinaigrettes in this chapter (pages 96–97) for different flavors.

Because it doesn’t contain mayonnaise, this slaw is a good picnic dish. It keeps well in the refrigerator for several days, so you can make it in advance.

Lentils and potato provide wholesome fiber in this hearty main-dish soup. While it simmers, bake some Corn Muffins (page 286) and toss a salad with one of the vinaigrettes on pages 96–97.

Curry powder and ground cumin add an unexpected flair to traditional split pea soup.

When the dog days of summer arrive, turn to this no-cook chilled soup. It is low in sodium and calories, contains no fat, and is quite refreshing.

You’ll know the holidays have arrived when the spicy aroma of gingerbread cookies fills your home!

For a flavor change, replace beef or chicken broth with this tasty, so-easy-to-make broth. If you have extra broth, see the Cook’s Tip on Freezing Broth (page 51).

Get hooked on this crunchy, low-salt snack mix and use it to replace high-sodium potato chips.

Attractive, fragrant, and so tasty, these kebabs are a great way to fit more servings of fruit into your diet.

When berries are at their peak, use them to make a gorgeous dessert fit for an emperor—or your family! The crisp wonton wrappers are a low-fat stand-in for the puff pastry typically used to make napoleons.

Lower in sodium than commercially baked chips, these crunchy snacks are very easy to make, especially if you have a mandolin or a food processor to slice the veggies quickly and uniformly.

You will need to make this colorful dessert at least 8 hours in advance. If you want to stretch it to serve 12, spoon a half-cup of fat-free vanilla frozen yogurt into each bowl and top each serving with a half-cup of Spiced Fruit.

This vibrant green dip is perfect for serving with fresh vegetables. You can make it up to three days in advance and refrigerate it in an airtight container—the lime juice keeps the avocado from turning dark.

Garlic can be enhanced in a number of ways, each having their own flavor profile. Blanching in water prevents oxidation (and therefore harshness). Poaching in olive oil does the same thing, and yields garlic-flavored olive oil that can be used for basting, coating, and vinaigrettes. Roasted garlic can be sliced as cloves or mashed into a luscious puree that will melt into sauces. Toasting garlic gives it a nutty flavor that is all its own.

This simple sauce has many applications: as a sauce for meat (page 54), as a pasta sauce, or as a soup base. Wood-roasting the peppers and onions adds great flavor. Returning them to the fire along with the wine and other ingredients adds a richness and depth to the sauce. use a red wine that has a lot of presence such as Zinfandel or Sangiovese. You can add other spices, such as a curry blend or chipotles in adobo, as you choose.

Roasting lemons and shallots brings out their natural sugars and imparts a smoky flavor as well. Try variations, too, such as oranges and large cloves of garlic.

These smoky flavored olives are always the first thing to disappear off an antipasti platter or hors d’oeuvres spread. The brightness of the orange zest enhances the earthy flavors of the olives; you can use freshly squeezed orange juice if you don’t have zest. I love to serve these straight from the oven, still warm.

In India, chutneys are used as condiments to accompany curries. In our culture, they can be used to brighten up any number of roasted or grilled meats or fish. This version is grilled over a wood fire. Chutney can be made from a variety of fruits combined with raisins, an acid such as vinegar or juice, ginger, and some traditional Indian spices to create a fabulous condiment. Its flavors will continue to develop during storage.

Caponata is a classic appetizer spread that has the sweet and sour balanced components of many Mediterranean dishes. Here, the eggplant, red pepper, and onions are cooked in the wood-fired oven before being combined with salty capers and toasted pine nuts. It can be added to a pasta salad or used as the filling in an omelet or frittata.