Edamame or fresh soybeans are packed with low-fat protein and vitamins. This salad is especially good during warm weather or served alongside a flaky piece of white fish. You can find frozen edamame in the freezer isle in organic and health food stores.

Baked in ramekins, these creamy mounds of eggplant unmold easily, a sure-fire hit for your next dinner party when you serve them on salad plates with extra sauce.

Sage is a very strong herb when used fresh, but its flavor mellows when sautéed in olive oil. The Italian call sage cooked in butter, “black butter” and serve it over pasta or meat.

I know this recipe sounds like a double wammy, but I slimmed it down significantly – swapping out the butter for low-fat margarine and using low-fat potato chips. I love these sweet and salty treats!

In France, they call this soup Tout Fait or “Already Made” because it cooks so quickly. To make the preparation even faster, chop and wash the leeks the night before and wrap in plastic wrap for a fast after work meal.

Shallots belong to the family of chives, leeks, garlic and onions. I think they look like tulip bulbs and taste a lot milder than garlic and onions. They lend a gentle onion flavor to vinaigrettes and are a great substitute for raw garlic that can sometimes be hard to digest

This recipe was given to me by a chef working at a guesthouse in Punjab, India. I like to eat this dish when I need a break from rich, heavy foods.

I picked up this recipe from my friend Vanessa Vashee while working in Switzerland. Ginger and tomato are a delectable combination, and this sauce is both light and versatile. For a low-carb treat, serve the sauce with steamed fresh veggies. If you choose to make the potato cakes, it’s a great way to use up leftover mashed potatoes.

Kids love fries! Sweet potatoes make a perfect food for kids since they are high in vitamin A and have a super-sweet taste.

Miso is a savory fermented paste made from soy beans, rice or barley. There are many different varieties on the market, ranging from light to dark, depending on how long they are aged. Look out for the low-sodium variety, since this thick, peanut butter looking paste can be quite salty.

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