Lamb is the meat called for in Greece's renowned layered eggplant dish moussaka. In this wonderful variation, a dish lined with broiled eggplant is filled with a warmly spiced vegetable ragout that is then topped with beaten egg whites and mild goat cheese and baked until golden. For a slightly less tangy variation, substitute crumbled feta cheese for the goat cheese.
If you find get bok choy, you can approximate the combination of textures and flavors of this Asian vegetable by using 8 ounces of napa cabbage and 4 ounces of Swiss chard instead. Serving suggestion: Serve this satisfying stir-fry over a bowl of brown rice.
Though hothouse rhubarb is available much of the year, locally grown farmers’ market rhubarb is still a great way to celebrate the end of winter (rhubarb is one of the first plants up in the spring). Serve this compote by itself or over low-fat frozen yogurt.
Grinding the flaxseeds enables your body to get all the benefit of their fiber, lignans, and alpha-linolenic acid (a precursor to omega-3s). There's added fiber here from whole-wheat flour, and olive oil replaces butter for a healthier loaf.
James Beard once called Manhattan clam chowder “a vegetable soup that accidentally had some clams dumped into it.” Indeed many Manhattan chowders seem to be just that. Here we start with fresh littleneck clams in the shell and sea scallops and let them dominate in an herbed tomato and white wine broth.