Recipe By Urban Nutrition Initiative
You won't miss the mayonnaise in this potato salad. The lemon juice, scallions and mint give you all the flavor you need.

Recipe By Holly Chute, Executive Chef Georgia Governor's Mansion
Here's a Panna Cotta recipe that reflects the flavors of the season. It's an easy do-ahead dessert that is is a light finish to your Thanksgiving meal.

This is a good one for tofu-avoiders as it blends into the eggs and cheese seamlessly.

Recipe By American Diabetes Association
Escarole is one of those vegetables that once you try it, you wonder why you haven't been eating it all along. This dish pairs well chicken.

In many parts of Asia, rice is often garnished or mixed with ingredients to render the white grain more colorful. Exotic goji berries and shaved raw broccoli florets turn plain rice into a vegetarian course that can be served over fresh salad greens.  


Recipe By American Diabetes Association
You might not think of pairing nuts with vegetables, but here the hazelnuts are like a rich crouton. You'll never miss the butter!

Easy to make, Chinese black bean sauce requires a touch of ginger, garlic, and rice wine. That’s all there is to it, and once made, the sauce can be used to enhance tofu, meats, or seafood.

Barley is an under-utilized whole grain. In this recipe, Chef Staib takes advantage of barley's ability to absorb flavor. No boring barley here!

Quinoa is considered to be a nutritional powerhouse and ratatouille is is packed with vegetables. Why not combine them for twice the goodness?