See this at: 101cookbooks.com| Added on 02/26/09

I thought I'd share a twist on one of my dad's favorite specialties today - garlic bread. But before we get into the details, let me back up a bit and...

See this at: wholeliving.com| Added on 07/30/09

* Cook noodles according to package directions. Drain and rinse under cool water; pat dry with paper towels. In a medium bowl, toss noodles with mint and 1 tablespoon honey. * For the dipping sauce, whisk together remaining 3 tablespoons honey, lime... See more

* Cook noodles according to package directions. Drain and rinse under cool water; pat dry with paper towels. In a medium bowl, toss noodles with mint and 1 tablespoon honey. * For the dipping sauce, whisk together remaining 3 tablespoons honey, lime juice, chili powder, and 1 tablespoon water in a small bowl. Set aside. * For each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lift out and transfer to work surface. Lay 1/8 of sliced kiwi, 1/8 of noodles, and 1/8 of peanuts at one end of wrapper. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Repeat with remaining rice-paper wrappers. Halve rolls. Serve with dipping sauce. See less

See this at: wholeliving.com| Added on 07/30/09

Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap. Night before: Cook the chicken. The next... See more

Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap. Night before: Cook the chicken. The next morning, combine all the ingredients in this sandwich and wrap tightly in wax paper or a cloth napkin for easy transport. See less

See this at: wholeliving.com| Added on 07/30/09

Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half, without the top slice of bread, then cut the... See more

Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half, without the top slice of bread, then cut the remaining bread slices in half and place them on top. Use thinly sliced bread and the higher-fat ingredients such as avocado sparingly. See less

See this at: wholeliving.com| Added on 07/30/09

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See this at: eatingwell.com| Added on 07/28/09

Piquant greens, such as mizuna and red mustard, are mellowed with a sweet-and-savory dressing that includes a whole head of roasted garlic. Add a...

See this at: eatingwell.com| Added on 07/28/09

ACTIVE TIME: 30 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy 1/2 avocado, peeled and pitted 3/4 cup nonfat buttermilk 2 tablespoons...

See this at: eatingwell.com| Added on 07/28/09

These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in...

See this at: jas.familyfun.go.com| Added on 07/27/09

This family favorite requires a two-step process, but it goes fast. First you grill the vegetables and shrimp, and then you use them to prepare the quesadillas and a quick batch of salsa. Your kids can help by brushing oil on the skewered shrimp and... See more

This family favorite requires a two-step process, but it goes fast. First you grill the vegetables and shrimp, and then you use them to prepare the quesadillas and a quick batch of salsa. Your kids can help by brushing oil on the skewered shrimp and sprinkling them with seasoning, and by stirring together the tomatoes, pepper, and onion. See less

See this at: wholeliving.com| Added on 07/06/09

* Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes.... See more

* Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips. * In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side. * In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil. Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired. See less

See this at: wholeliving.com| Added on 07/06/09

* In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside. * In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the... See more

* In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside. * In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky. * Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side. * Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce. See less

See this at: marthastewart.com| Added on 04/03/09

* In a large skillet over medium heat, cook bacon until crispy, turning once, 6 to 10 minutes; transfer to a paper-towel-lined plate. * In a small...

See this at: marthastewart.com| Added on 06/09/09

* In a medium bowl, combine lamb, curry powder, and 2 sliced scallions; season generously with salt and pepper. Mix gently with a fork (do not...

See this at: marthastewart.com| Added on 04/03/09

* In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water. * In another bowl, toss together carrots, scallions, and...

See this at: marthastewart.com| Added on 04/03/09

* Combine salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken with half of the...

See this at: marthastewart.com| Added on 04/03/09

Serves 4 * FOR THE CHICKEN * 1 garlic clove * 1/2 shallot * 1/4 cup loosely packed fresh basil leaves * 1 teaspoon extra-virgin olive oil * 1/2...

See this at: marthastewart.com| Added on 04/03/09

The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad")...

See this at: marthastewart.com| Added on 04/03/09

* In a large bowl, whisk together mustard, lime juice, and oil; season with salt and pepper. Add onion, bell pepper, and mango; toss to combine. Set...

See this at: marthastewart.com| Added on 04/03/09

* 1 plain croissant, split in half horizontally * 2 teaspoons Dijon mustard * 2 thin slices deli ham (2 ounces) * 2 thin slices Muenster cheese (1...

See this at: marthastewart.com| Added on 04/03/09

Serves 4 * Vegetable oil cooking spray * 8 slices multigrain bread * FOR THE TOPPINGS * 1 whole boneless, skinless chicken breast (about 12 ounces),...

See this at: marthastewart.com| Added on 04/03/09

Makes 2 * 1 can (15 ounces) artichoke hearts packed in water, well drained * 2 whole-wheat sandwich wraps (12-inch) * 8 slices provolone cheese (4...

See this at: wholeliving.com| Added on 04/03/09

Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap. Night before: Cook the chicken. The next... See more

Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat wrap offers a better carb choice than a white wrap. Night before: Cook the chicken. The next morning, combine all the ingredients in this sandwich and wrap tightly in wax paper or a cloth napkin for easy transport. See less

See this at: wholeliving.com| Added on 04/03/09

* Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes.... See more

* Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips. * In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side. * In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil. Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired. See less

See this at: marthastewart.com| Added on 04/03/09

* Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice...

See this at: wholeliving.com| Added on 04/03/09

* Coarsely chop the turkey and place in a medium bowl. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper. * Arrange arugula and carrot in the center of the tortilla. Spoon turkey salad down the center. Fold one... See more

* Coarsely chop the turkey and place in a medium bowl. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper. * Arrange arugula and carrot in the center of the tortilla. Spoon turkey salad down the center. Fold one end of tortilla up over a little of the filling. Fold the sides over to enclose the filling, and then roll up to close. Cut sandwich in half crosswise, wrap each half separately in waxed paper, and refrigerate overnight. See less

See this at: marthastewart.com| Added on 04/03/09

Makes 4 * 12 ounces good-quality tuna, packed in oil, drained * 2 stalks celery, halved lengthwise and thinly sliced * 1 apple, such as McIntosh or...

See this at: jas.familyfun.go.com| Added on 03/02/09

You'll find lots of the same delicious stuff in here that you'd get on a great club sandwich -- and then some, like olives and avocado. There's not an exact science to the quantity of each ingredient you use. Just add as much of each as you like, but... See more

You'll find lots of the same delicious stuff in here that you'd get on a great club sandwich -- and then some, like olives and avocado. There's not an exact science to the quantity of each ingredient you use. Just add as much of each as you like, but don't overdo it, or the sandwich will be difficult to roll. See less

See this at: marthastewart.com| Added on 07/28/09

* Preheat oven to 350 degrees. * Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over...