Sports Nutrition, Muscle, Endurance, Recovery, Sexual Health, Weight Management

Cherry-Balsamic Barbecue Sauce

Cherry juice is available at many supermarkets and health-food stores. Pomegranate molasses, a thick, tangy syrup is available at specialty stores and Middle Eastern markets. Use this sauce for grilling poultry, pork, and lamb.

Spicy Stir-Fried Lamb & Spinach

The combination of red pepper flakes and grated fresh ginger gives this dish its heat. If you can’t find hoisin sauce, a thick, sweet and spicy Chinese condiment, you can substitute red currant jelly.

Orange-Honey Acorn Squash

Forget about serving acorn squash with butter: This orange-honey combination perfectly complements the flavor of the acorn squash.

Broiled Scallops with Gingered Nectarine Sauce

The slightly sweet flavor and silken texture of sea scallops lend themselves well to simple broiling or grilling recipes. Here they are threaded with vegetables onto skewers, basted with a Chinese-inspired sauce and broiled. Be sure to serve these with rice in order to savor the marvelous nectarine sauce.

Shells with Italian Butternut Sauce

The flavors in this pasta sauce were inspired by the filling for Italian pumpkin tortellini: a mixture of naturally sweet pumpkin complemented by salty cheese and a spicy-sweet condiment (we’ve used chutney). Since farmers’ markets now have more interesting winter squash available, you might want to substitute one of the more unusual squashes for the butternut. Try kabocha or sugar pumpkin, or buttercup or carnival squash.

Lazy Lime Pie

Anyone who has ever made a real Key lime pie knows that it involves crushing graham crackers for a crust and making an egg-based custard for the filling. Our off-the-shelf solution is to use lime gelatin as a thickener and a storebought reduced-fat graham cracker crust. In addition, we’ve cut some fat out by using low-fat evaporated milk instead of the full-fat sweetened condensed milk called for in a traditional Key lime pie. The lime juice called for is just regular lime juice, but if you know where you can get a bottle of real Key lime juice, use it instead.

Salmon Mousse

Popular in the ’50s and ’60s, this traditional appetizer has been updated by the use of fresh salmon instead of canned, and yogurt and reduced-fat sour cream instead of mayonnaise and heavy cream. If you’d prefer, you can substitute one 14-3/4-ounce can of sockeye salmon for the fresh (and omit the 1/4 teaspoon of salt from step 1). If you do, don’t bother to drain or remove the skin or bones (which contain calcium) before transferring to the food processor. Timing alert: The mousse needs to chill for at least 4 hours before serving.

Pomegranate-Poached Pears

Use a melon baller to make a little hole.

Mango-Melon Sorbet

The unforgettable flavor and color of ripe mango make this sorbet the perfect dessert for an elegant luncheon or dinner. Mangoes are most plentiful during the late summer months.

Marinated Tomato Salad

Sweet grape tomatoes are matched with silky persimmons, crunchy cucumbers, and red onion in a tart basil-mint puree for an altogether agreeable marinated salad. Be sure to use a fuyu persimmon, which is still firm when it’s ripe-as opposed to a hachiya persimmon, which is inedible when it’s still firm (it’s not edible until it’s very soft). Timing alert: The salad needs to marinate for at least 1 hour.