Fruit

A mildly spicy, citrus-tinged sour cream sauce tops these baked salmon fillets. The ground chipotle adds just a hint of smokiness.

This fresh salmon dish, which gets its distinctive flavor from a hint of cloves, is so quick and easy that it will become an on-the-go favorite. For a change of taste, try topping the salmon with Yogurt Dill Sauce (page 263).

Pesto with both Italian and Mexican touches turns simple grilled or broiled fish into a delicious entrée.

In less than 30 minutes from starting to prep the ingredients to serving, you can make this exotic fish dish and the accompanying fruit relish. Another time, make only the fruit relish and serve it with roasted pork or chicken.

Is this recipe for a side dish or a dessert? It’s your call—either way provides a serving of fruit for each diner. You might want to make a double batch of the walnut crunch and use the extra to top fat-free yogurt or hot cereal for breakfast.

Quinoa, an excellent source of protein that counts toward your whole-grain goal, is the base for this citrusy side. Be sure to use fresh mint leaves—dried mint won’t provide the flavor boost you want for this dish.

Fresh lemon juice, capers, basil, and olive oil provide your palate with a taste from the Greek Isles.

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.

A light cream sauce enhanced with Parmesan cheese coats fresh spinach in this side dish. Try it with pork chops, fish fillets, or turkey cutlets.

Instead of making the traditional recipe for this southern holiday favorite, give our version a try. It tastes just as good but is much lower in sodium and contains no saturated fat.

Cooking the squash in a nonstick skillet gives it a caramelized crust that heightens its sweetness, which in turn is complemented by a light glaze of orange.

Whenever you need a basic white sauce, this recipe does the trick. It’s also a useful substitute when a casserole recipe calls for a can of condensed creamy soup, which is usually high in sodium.

Fresh lemon juice and garlic intensify the flavor of this dressing. You’ll be able to complement many different types of salad with it and its variations.

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

Serve this easy sauce over fish, use it as a dip for raw vegetables, or spoon it over sliced cucumbers.

After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.

A scoop of crunchy tuna salad on a bed of juicy mango slices makes a nice lunch entrée.

The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

Easy to make, this topping turns ordinary fat-free vanilla yogurt or ice cream into something special. Instead of using syrup on our Pancakes (page 290), try this as a less-sugary, healthier alternative.

Sweet and spicy, this fruit salsa is a refreshing accompaniment to grilled chicken, pork, fish, or shrimp. It is also great as a quick, healthy snack when served on apple or pear slices or warm whole-wheat pita triangles.