Vogue magazine used to include recipes in its home entertaining articles. One of my favorites was a creamy dip I found in a piece about garden parties. Fresh herbs give this dip a delicate green color while garlic adds an assertive flavor. To slim down the original, which was made with heavy cream, my version of this refreshing dip uses low-fat cheeses and sour cream. I serve it with carrot sticks; red, yellow, and orange pepper strips; and cherry tomatoes.
Fast Fact: Dill is rich in antioxidant carotenoids.
Quick Tip: Use a sharp scissors to snip both chives and dill, rather than chopping them with a knife.

Best carrot cake ever

You can used any pasta that you want in this recipe but I use Ziti when I can find it.

You can make the peanut sauce anytime and reheat just before serving. It may thicken up a little so you might have to add additional water to it.
The soba noodles should be made just before eating. Or you can make them in advance and add a little oil to them to prevent them from sticking together.

Very yummy, pretty easy, not too many ingredients.

South Beach friendly

This is a beautiful, colorful salad. Rinse the quinoa carefully before you cook it to get rid of the saponin.

There are lots of variations for this recipe. The first time I made it, I took a fresh carrot and just cut it up into small dice.
The last time I made it, I cooked the couscous in vegetable broth to add a little flavor, then I nestled the grain salad onto a bed of baby spinach leaves, added a few coins of cucumber, extra peas (because I love peas) and microwaved wax beans and then added them, as well as some orange pepper dice.
It’s just a lovely canvas to add veggies to.