With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.
Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandolin.
Canned beans are a quick, no-cook protein option that readily absorbs the flavors of fresh herbs and roasted red peppers. Roast your own peppers or look for them in jars on grocery shelves near olives and pickles. Serve this hearty salad with whole wheat crackers, if desired.
Get your kids to eat green vegetables with this simple blended soup - use any green veggie, not just asparagus! The trick is in the faces...and having hungry children.
Regardless of any opinions we might have about the Mediterranean Diet, this stuffed pork loin with a Mediterranean flair is right up our alley. The recipe for
