Edamame Salad

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.

Eggplant Parmesan Bake

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.

Hungarian Goulash

When I was a little girl, nothing seemed colder than a Pittsburgh winter. After school, I would burst through my Granny’s kitchen door, tear off my snow-covered, slushy boots, and inhale the warm perfume of meat stewing in a tomato paprika sauce. This Hungarian goulash is based on my family’s recipe that I enhanced with the addition of sweet, caramelized onions.

Zucchini with Sage

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.

Spiced Nuts

In the cobblestone streets of New Delhi, India, the heavenly, potent aroma of spices roasted with nuts cling in the humid afternoon air. Hungry shoppers stop to fuel up with a handful of cashews and a quick cup of chai. Here’s my version of an Indian street vendors delight!

Potato Chip Cookies

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!

Concord Grape Pie

This is one of the most unique family recipes I have. I’ve never seen or tasted it anywhere except for in my Granny’s kitchen. My granny had a small grape arbor, covered with concord grapes and fuzzy yellow bumble bees that were attracted to the honeyed scent. Every September she would pick the grapes to make jams, juice, and pies. When I serve it, people think it’s blueberry pie but are really surprised by the intoxicating grapey first bite!

Spiced Potato Cakes with Tomato Ginger Sauce

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.