Root Vegetable

Using potatoes instead of tortilla chips as the base for beans, salsa, and other traditional nacho toppings helps you control your sodium intake. The potatoes are a good source of potassium, an important nutrient in helping lower blood pressure.

When it’s time to put logs in the fireplace, it’s also time to fire up a big pot of this chili, flavored with lots of cumin and brightened with lemon juice.

A citrusy aroma will fill your kitchen as fish fillets and a variety of vegetables bake in foil packets. Spoon on the sauce and enjoy!

Garnet-colored beets topped with a reduction of balsamic vinegar and brown sugar, then sprinkled with cinnamon-sugar walnuts, are a great complement to dishes such as Tarragon Turkey Medallions (page 161) or a simple roasted pork tenderloin.

The flavors of the fennel and caramelized onion make this unusual dish a standout.

Roasting brings out the best flavor in both the broccoli florets and the onion slices in this side dish.

This fresh salmon dish, which gets its distinctive flavor from a hint of cloves, is so quick and easy that it will become an on-the-go favorite. For a change of taste, try topping the salmon with Yogurt Dill Sauce (page 263).

Wrapping each person’s dinner individually in cooking parchment, or en papillote (en pah-pee-YOHT or PAH-peh-loht), gives the meal a special touch.

Be sure to use regular-size carrots, not baby carrots, for the proper sweetness and moisture in this delicate, lighter substitute for mashed sweet potatoes.

Here’s the answer to what to do with cauliflower besides covering it with cheese sauce. Serve this alternative with Pork Chops with Herb Rub (page 196) and cinnamon applesauce.

This is finger food at its finest! Invite some friends over for a meal of these oven-fries, stovetop pork chops, and Balsamic-Marinated Vegetables (page 78).

You’ll attract an audience when you take these yummy potatoes out of the oven. The star of the meal, they go well with almost anything. Try them with grilled flank steak and zucchini.

This dish is an excellent accompaniment to almost any Asian entrée, such as Chicken with Ginger and Snow Peas (page 157) or Pacific Rim Flank Steak (page 180). Add some chicken, shrimp, beef, or pork cooked without salt to transform this into a main dish.

Full of mushrooms and carrots, this dish tastes great with Herbed Fillet of Sole (page 118).

Roasting veggies over high heat retains those delightful concentrated flavors.

Instead of making the traditional recipe for this southern holiday favorite, give our version a try. It tastes just as good but is much lower in sodium and contains no saturated fat.

Fresh lemon juice and garlic intensify the flavor of this dressing. You’ll be able to complement many different types of salad with it and its variations.

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.

Make a batch of this wonderful sauce ahead of time for the best blending of flavors. It will keep in an airtight container in the refrigerator for up to a week, or pour it into a freezer container and freeze it for up to six months.