Yossy Arefi

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.

Loosely based on Tom Kha Gai, Thai chicken soup recipe comes together in under an hour with easy to find ingredients.

Banana's naturally creamy texture gives this dairy-free frozen treat its delightful consistency.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

This frittata is lightened by using only half the egg yolks of traditional recipes.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.