(77 Cal) This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest.
Read More(112 Cal) Cauliflower - turned into a luxuriously creamy puree with the help of a splash of milk, a smidge of butter and a whir in the food processor. Makes for a great side (as a substitute for potatoes) for any protein - chicken, pork, beef or salmon.
Read More(121 Cal) A shower of lemon zest and black mustard seeds on a fast sauté of hashed Brussels sprouts makes a traditional side dish with unexpected, bright flavors
Read More(163 Cal) We love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures.
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Read More(224 Cal) This salad is made from uncooked broccoli tossed with a garlic, sesame, chile and cumin-seed vinaigrette mixed with good extra-virgin olive oil and red wine vinegar.
Read More(265 Cal) In this simple warm salad, only the tender outside leaves of the Brussels sprouts are used.
Read More(146 Cal) Nearly any vegetable tastes good browned in olive oil and showered with garlic, but cauliflower is an especially good candidate for this technique.
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