I was recently leafing through Michele Scicolone’s cookbook “The Antipasto Table”, coming across a recipe that I tried over seven years ago… and yes, it sounds like a bizarre combo.

This flavorful shredded beef can be cooked ahead and added to your favorite dish. I like to use it for burritos, tacos, and enchiladas

Sweet, salty, and spicy, this pineapple salsa is a great way to dress up any plain jane dish. If you prefer more heat in your salsa, you can add one chopped jalapeño.

Salty olives and refreshing pink grapefruit make a summery salsa. Serve it with homemade crab cakes, salmon cakes, tortilla chips, or toasted whole wheat pita.

Artichokes make this creamy spinach dip chunky and satisfying without adding loads of extra fat that the traditional versions has. Artichokes are also high in fiber and make for an excellent salad dressing.

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well.

Fresh tropical fruit is so sweet, it livens up any dish. I like to make a big batch of this salsa to use for chip-dipping and to accompany my grilled fish or meat. Just eating this salsa makes me feel like it’s 80 degrees and sunny outside year-round!

Avocado in a milkshake might sound unusual, but in Vietnam it’s a traditional treat that you can order in local restaurants. Enjoy a creamy, rich shake while getting a serving of vegetables to boot!

Asparagus is the quintessential spring vegetable but is easy to find year-round. Balsamic mixed with chicken broth and cornstarch adds a sweet-and-sour flavor to this dish. Top with grilled, sliced chicken to make it a meal.

Try this elegant and low-fat party appetizer in place of the usual, calorie-rich fare you’ll find at most gatherings. Apples and onion can be made up to one day ahead and stored in the refrigerator in an airtight container.