Lemon-Tarragon Grilled Corn
If you have the time, soak the corn (after removing the silk; see step 2) for an hour or so in a bucket of cold water. Then proceed with brushing the lemon-tarragon mixture on the corn.
Michel Nischan’s Root Vegetable & Apple Gratin
Michel Nischan is the Executive Chef at New York City’s Heartbeat restaurant in the W Hotel. The restaurant’s menu stresses the pure, natural flavors of food while avoiding such typical restaurant stand-bys as butter and high-fat dairy products. In addition to years of experience in the restaurant world, Chef Nischan has also found inspiration in his personal need to create delicious, low-fat food for his son, Chris, who was diagnosed with juvenile diabetes at the age of five.
Sautéed Winter Squash
Butternut and hubbard have the greatest amount of beta carotene of the commonly available varieties of winter squash.
Mango Sunrise Parfaits
In French, parfait means perfect, which is a perfect description of this colorful mango and raspberry dessert. The smooth, silken textures of the mango, raspberry, and vanilla-flavored yogurt layers make every spoonful heavenly. If you do not have parfait glasses, serve in wineglasses. Although you can strain the seeds out of the pureed raspberries, you will be missing out on some good fiber.
Cold Curried Mango Soup
A ripe mango should give slightly to the touch and have a splendid, full aroma. In general, mangoes are most affordable, available, and at their peak of flavor during the late summer months--the very best time of all to make this exotic, cooling first-course soup.
Gingered Carrot Soup
Next time you make a pot of brown rice, double the recipe and use some of the leftover rice in this sweet and spicy carrot soup.
Broiled Flank Steak with Spicy Orange-Chipotle Marinade
The deep flavors of this marinade—which combines smoky chipotle peppers with orange juice, ketchup, and allspice—are well suited to strongly flavored meats, such as the flank steak here, but you could also try it on duck or lamb brochettes.
California Pizza
Carrot juice in the crust (which gives it an appealing golden color) and shredded carrots in the tomato sauce (which give it a chunkier texture) are the "secret ingredients" in this carotene-rich pizza.
Guacamole
A bowl of guacamole with a basket of chips can add up to quite a few calories and a hefty dose of fat. But substitute pureed frozen peas for some of the avocado, and you can serve a big bowl of this favorite Mexican dip with a clear conscience. The peas add a subtle sweetness and also contribute folate and soluble fiber. Serving suggestion: Serve the guacamole with storebought baked tortilla chips, or homemade chips.
Artichoke Hearts & Baby Limas
If you prefer, substitute two 9-ounce packages of frozen artichoke hearts for the fresh artichokes. Skip step 1 and reduce the lemon juice to 1 tablespoon (to be used in step 3). The cooking time should be about the same.
