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Fresh-squeezed or bottled pomegranate juice makes a delicious, sweet-tart salad dressing. If you are making this recipe in pomegranate season, use some of the fruit's colorful seeds to garnish the salad. Sprinkle 1/4 to 1/2 cup over the salad after tossing the other ingredients together.

Most salad dressings have very little in the way of nutrients (and usually quite a bit of fat). In this asparagus side salad we take the opportunity to boost the fiber and nutrient content of the tomato-lemon vinaigrette by adding bell peppers, carrot, cucumber, and onion. Serving suggestion: In addition to serving this as a side salad, this would make a very nice starter for a multicourse meal.

For an easy variation on this pizza, substitute cauliflower for the broccoli, minced scallions for the fresh basil, and thyme for the oregano.

Because zucchini has such a mild flavor, it adds texture and moisture to this tea bread without giving it a vegetable-y flavor.

These spicy chips would be the perfect accompaniment to a homemade guacamole.

This elevates the fruit salad to new heights. Serve it as an opener to a meal, or after the main course, European-style. It could even be a simple fruit dessert.

Having lived in Baltimore, Washington D.C., Atlanta, and now Palm Springs, I was delighted to win second place in the Old El Paso cooking contest with this recipe, that pays healthy homage to both regions.

Two kinds of ginger, crystallized and fresh, add singular spark and texture to this remarkably pretty and refreshing height-of-summer dessert.

Cherry tomatoes and mango cubes are dressed in a sweet and sour ketchup-based sauce. For an even sweeter note, use grape tomatoes instead of cherry tomatoes.

Rich, sophisticated, yet simple, lemon curd can go in style just about anywhere: as a filling in pies, tarts (this recipe makes enough for one 9" tart), tartlets, and jelly rolls; between layers of a cake; slathered on scones or warm muffins; or a big spoonful right out of the jar (yum).