“Traditional pesto is very high fat, unlike this low-fat version. This pesto has a wide variety of uses. Try it tossed with penne pasta, strips of grilled chicken, chopped fresh basil, and golden raisins, topped with chopped tomatoes and a touch of Parmesan and black pepper. It’s also excellent on hot or cold sandwiches.”
- fat-free mayo
- chopped garlic
- water
- thawed frozen chopped spinach
- packed fresh basil leaves
- extra-virgin olive oil
- Sea salt and freshly ground black pepper
- basil leaves
- dried bay leaves
Other veggies can be added to the carrot wok, either before the carrots for hard things or with the sauce for softer.
- Chinese sesame oil
- baby carrots
- unseasoned rice vinegar
- honey
- sesame tahini
- napa or savoy cabbage
Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.
- red or green bell pepper
- dry sherry
- mushrooms
- cauliflower
- sour cream
This is great over any pasta—light and clean. You’ll never buy canned spaghetti sauce again.
- garlic
- plum tomatoes
- fresh italian parsley or basil
Serve as dip, use as a dressing or a as a sauce for poultry.
- sour cream
- heavy cream
- optional: 1/4 cup of chopped nuts
- salt
- lemon juice
- diced Lychee
- lean ground beef
- red wine
- salt
- black pepper
- ground cinnamon
- ground allspice
- chopped fresh parsley
- water
- ketchup
- horseradish
- fresh lime juice