This quick and easy bruschetta topping with its fresh tomatoes, garlic, basil, and ripe green olives is scrumptious served on slices of toasted Crusty Whole Wheat Baguette or the bread or cracker of...

As flatbreads become more and more popular, the best way to enjoy this increasingly expensive restaurant treat is to make it yourself. And by using fresh ingredients it’s certain to be healthy.

Worthy of side dish status, this picnic picker-upper combines crisp jicama matchsticks and juicy apples with the chewiness of sharp cranberries and toasted walnuts.

The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.

Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.

Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.

A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.

The mild flavor of cashews and their ability to blend to a cream make this sauce versatile and one that can be used as a white sauce or gravy.