Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.

Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety.

The ginger and garlic flavors add a level of spice and sweet/savory notes.

An often-overlooked cooking technique, marinating chicken or beef not only introduces new flavors to occasionally uninteresting ingredients, but naturally tenderizes the meat.

This omelet is so chock-full of vegetables it will make a perfect start to the day or a healthy low-fat, high-fiber lunch item.

The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.

The base for these two salads is a combination of Romaine and spinach. The secret to delicious salads is nice, crisp greens, while avocado and olives add a rich, pleasing touch.

Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.