10 Minute Guacamole

Adapted from Time to Cook Low Cab by Paragon Publishing Fresh guacamole is easy and quick to make, and tastes better than store bought. Try it not only for chips, but for raw vegetables or as a "sauce" for steak..

African Peanut Soup

Adapted from the Vegetarian Times Complete Cookbook This recipe is based on a traditional West African soup made with ground peanuts. For this version, use smooth, all natural peanut butter with no added salt or sugar.

Anchovis with Herbs and Salads

Chef: Hotels Lucien Barriere Deauville

Anchovis with Herbs and Salads A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of...

Apple cinnamon prawn and olive oil infusion

Chef: Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil infusion This delicious low fat entree is delicious served with grilled asparagus and French bread. If you love cinnamon, increase the amount of cinnamon in this recipe to one teaspoon. Talk...

Artichoke and Beef Fettuccine

Adapted from Betty Crocker’s Fix-It-Fast Family This simple, hearty dish is excellent no matter what type of pasta you choose. Try it with a mixture of whole wheat and white fettuccine, or corn fettuccine. You’ll find the...

Asparagus and Pine Nuts

Asparagus and Pine Nuts Adapted from World Vegetarian by Madhur Jaffrey This Asian-inspired dish combines asparagus with pine nuts, chile, soy sauce, and sesame oil. Serve it as a side dish alongside fish or meat.

Avocado sherbet with melon balls and honey

Chef: Hotels Lucien Barriere Deauville

Avocado sherbet with melon balls and honey Avocado sorbet recipe is a very good for the detoxification of the body and is a common practice as many people use in order to rid the body of toxic substances or lose some weight...

Bacon-Wrapped Scallops

Adapted from Time to Cook Low Cab by Paragon Publishing An excellent appetizer or side dish, this dish is quick and easy to prepare.

Baked Oranges

Adapted from The Boston Cooking School Cook Book by Fannie Merritt Farmer A variation of baked apples and pears, this recipe smothers seedless oranges in brandy and sugar.

Beef snout salad with Riesling

Chef: Yvonne Haller

Beef snout salad with Riesling The Mosel Valley has long been considered one of the world's most beautiful river valleys. This region, formerly known as Mosel-Saar-Ruwer in honor of its three rivers, is proud of its Riesling...

Beer and Cheese Dip

Adapted from Betty Crocker’s Fix-It-Fast Family This delicious dip is ideal for chips or raw vegetables.

Beet Greens with Garlic

Beet Greens with Garlic Next time you buy beets, be sure to purchase them with their reddish-green leaves. Simply sautéed in garlic, beet greens are a delicious side dish.

Bowtie and Tuna Salad

Adapted from C is for Cooking by Susan McQuillan Feel free to adapt this recipe to whatever vegetables you prefer and are readily available. You could use cut up full-sized tomatoes, for example, or broccoli instead of green...

Breakfast Banana Split

Adapted from C is for Cooking by Susan McQuillan Here’s an easy breakfast combining fresh fruit, yogurt, and granola or cereal. Feel free to use whatever fresh fruits are available, depending upon the time of year.

Brook Trout Meuniere

Adapted from Wild Game and Country Cooking by Timothy Manion Floured and pan fried brook trout with a beautifully simply “sauce” of butter and herbs – delicious, easy, and healthy.