Weight Management

The blueberries and raspberries in this warm ice-cream topping supply health-giving antioxidants you won’t find in any chocolate sauce! The berry topping is also delicious over slices of plain cake.

You will be amazed at how pureeing fresh tomatoes with canned tomato sauce can enliven the overall flavor of a red sauce. Add a touch of fresh or dried chili pepper, some homemade bread crumbs and ground almonds as thickeners, and you’ve made a simple Romesco sauce. Serve this pasta as a main course with steamed artichokes vinaigrette to start and for dessert, present melon balls chilled in port, with a plate of biscotti for dipping into after-dinner espresso.

For a real treat, you could serve the bread pudding topped with some fresh raspberries and a dusting of confectioners’ sugar.

Just a touch of maple syrup brings out the sweetness in the winter squash and rutabaga, two root vegetables with a good amount of beta carotene.

Strawberries, with their sweet and slightly tart flavor, make an interesting chutney. Serve alongside grilled poultry.

Far better than what passes for pizza in the United States, this handy "plate" topped with tomatoes, a little bit of cheese, herbs, and various veggies is inspired by pizza I had near Portofino, on the Italian Riviera.

Brussels sprouts, in addition to looking like mini heads of cabbage, are in the cabbage family, making them cruciferous vegetables. The earthy, cabbage-y flavor of sprouts is nicely complemented by chestnuts. If you’re not up for cooking and peeling chestnuts, look for cans of whole cooked chestnuts. Thyme is a sweet yet savory herbal underscore for the dish.

No one but the baker will know that extra-light olive oil replaces most of the butter in these intense fudge-like dessert bars.

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

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