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Butternut & Sweet Potato Bisque

Fresh ginger and ground coriander spark this naturally sweet soup, fragrant with the flavors of sweet potato and squash.

Parsley Root Puree

Parsley root--an ivory-colored root that resembles a parsnip--tastes like a cross between parsley (duh) and celeriac. The pureed root has a slightly bitter edge to it, but here its flavors are rounded out with an apple, rice, milk, and a touch of butter.

Smashed Potato Salad

Some of the cooked potatoes are mashed and blended into the dressing for this chunky potato salad.

Tofu Salmon Spread

Perfect for breakfast or brunch or as an appetizer, this spread is great on crisp toast, bagels, or pita bread.

Roasted Asparagus Parmesan

These roasted asparagus spears could be served as a side dish, as part of a buffet, or as an appetizer.

Creamy Roasted Garlic Dressing

This rich and creamy dressing works well in any situation where you might use a ranch-style dressing.

Lentil Salad with Orange-Balsamic Dressing

You will find a minimum amount of oil but a maximum amount of flavor in this orange-scented lentil and spinach salad.

Fresh Corn Salad with Manchego Cheese

If you can't find the deliciously nutty tasting Spanish cheese called Manchego, substitute a jack cheese or Cheddar cheese. Although the sweet taste of fresh corn in season is wonderful in this salad, you can also make this any time of year by using frozen corn kernels or canned no-salt-added corn.

Michel Nischan’s Root Vegetable & Apple Gratin

Michel Nischan is the Executive Chef at New York City’s Heartbeat restaurant in the W Hotel. The restaurant’s menu stresses the pure, natural flavors of food while avoiding such typical restaurant stand-bys as butter and high-fat dairy products. In addition to years of experience in the restaurant world, Chef Nischan has also found inspiration in his personal need to create delicious, low-fat food for his son, Chris, who was diagnosed with juvenile diabetes at the age of five.

Beet, Pear & Endive Salad

Apple juice concentrate and Dijon mustard make a fat-free dressing for this sweet and savory salad.