Cucumber Sandwich

I almost hesitate to call this a recipe, but it is so delicious, simple, and a great use for all those cucumbers. Makes 1 sandwich Ingredients: 2 slices of bread (country white works well, but you can use whatever you like) 1 T mayonnaise 1 small cucumber, peeled and...

Chickpea and Carrot Sauté

This yummy sauté makes a great side dish with any piece of grilled meat, poultry or seafood. Adapted from Real Simple Makes 4 servings Ingredients: 1 T olive oil 4 medium carrots, sliced ¼” thick 2 cloves garlic, peeled and chopped 1 15.5 oz can of chickpeas, rinsed...

Eggplant Rolls

From Food & Nutrition, a quarterly journal on healthy eating. These are thinly sliced eggplant wrapped around a rice filling and baked with tomato sauce and feta.  A delicious light vegetarian entree; you can also add some cooked ground beef or turkey...

Beet, Carrot and Pistachio Salad

I saw this recently in Cooking Light magazine, and it positively sang to me—beautiful golden beets, vibrant carrots and the crunch of pistachios. Yum.  I like to dollop plain Greek yogurt on mine too, or crumble goat cheese on top.  Swap out the...

Flank Steak with Green Goddess Sauce

Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...