Vegan

This recipe can be prepared in 45 minutes or less.

Called fattoush in Lebanon, this colorful dish is offered as a first course at Al-Amir restaurant in Portland, Oregon.

Rice pilaf can be made traditionally, with basmati rice, or with regular long-grain white rice. For a real treat, garnish the pilaf with shredded coconut, raisins and chopped green onions.

This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.

Note: To slice the onion and fennel in the following salad into paper-thin spirals, we used a Japanese rotary device known as the Benriner vegetable slicer.

A side dish for grilled chicken, steak or fish.

A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

Here's a popular starter at The American Restaurant in Kansas City.

For a picnic, transport this colorful side dish next to a cold pack in an airtight container.

Port and orange juice accent this cranberry and dried fig sauce.

Can be prepared in 45 minutes or less.

Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey.

A variation of this recipe is made by adding 4 to 6 anchovy fillets to the topping. In Rome, it is called pizza alla napoletana. In Naples, where all pizza is alla napoletana, it is called alla romana.

Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish.