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Pasta with White Beans, Carrots & Tomatoes

Sweet caramelized onions, carrot juice, and spicy cayenne pepper form the base of this luscious pasta sauce. If you prefer, you can substitute a 19-ounce can of cannellini beans for the dried. Rinse and drain the canned beans to get rid of most of the sodium. Reserve H cup of the pasta cooking liquid to add to the sauce instead of the bean cooking liquid.

Cranberry-Walnut Muffins

If you have walnut oil on hand, replace one of the 3 tablespoons of olive oil in the recipe with the walnut oil.

Tex-Mex Broccoli

A simple cheese sauce sparked with the flavors of the Southwest dresses up nutritional broccoli florets. Serve as an accompaniment with turkey fajitas, black beans, and rice.

Chinese Dumplings

Wonton wrappers (also called wonton skins) are very thin squares of egg-pasta dough used to make a variety of little dumplings, including the Chinese soup dumplings called wontons. Wonton wrappers come 40 to 50 wrappers per package. Although we’ve used them to make appetizers, these dumplings would also make a delicious light lunch or dinner served in a hot broth. To serve four people, bring 4 cups of homemade broth to a boil. Add 12 dumplings and cook 2 minutes. Serve topped with a sprinkling of sliced scallions.

Mango-Tapioca Pudding

As the pudding cooks, the tapioca pearls swell and turn translucent, giving this dessert the appearance that earned it its affectionate nickname: fish eyes and glue. Most tapioca puddings are made with milk and eggs, but for a lighter, more tropical feeling, we’ve cooked the tapioca in mango nectar. You could also try this with another fruit nectar, such as apricot. Timing alert: Because the tapioca needs to be soaked and the cooked pudding needs to be chilled, you should start this dessert about 9 hours before you want to serve it.