Serves 4 to 6 as a side dish
As an alternative to broiling, you can bake the eggplant in the upper third of a 375-degree oven for 20 to 25 minutes, turning it once. The effect is virtually the same. If you want to make these slices as a main course, the recipe will serve 2.
- extra-virgin olive oil
- balsamic vinegar
- minced garlic
- - 3 tablespoons minced fresh parsley leaves or finely shredded fresh basil
- Ground black pepper
Serves 8 to 10
- low-sodium chicken broth
- minced fresh thyme leaves
- sherry vinegar
Distinctively rich in flavor, asparagus is a good source of vitamin C, folate, iron and copper. To prepare asparagus for cooking, hold a piece of asparagus in the middle. Grab the cut end and bend it downward until the cut end snaps off. The asparagus will break in the right spot to remove its woody end.
- water
- reduced-sodium soy sauce
Distinctively rich in flavor, asparagus is a good source of vitamin C, folate, iron and copper. To prepare asparagus for cooking, hold a piece of asparagus in the middle. Grab the cut end and bend it downward until the cut end snaps off. The asparagus will break in the right spot to remove its woody end.
- water
- reduced-sodium soy sauce
Kale holds its texture well in cooking. Although any variety will work in this dish, curly, dark green dinosaur kale looks spectacular, especially alongside a mix of red, yellow and orange cherry tomatoes.
- extra-virgin olive oil
- vegetable stock or broth
- fresh lemon juice
- sea salt
- freshly ground black pepper
Serving on brown rice is allowed day 11+
- light Italian dressing
- cherry tomatoes
- button mushrooms
- brown rice
- water
Green beans, also known as string beans or snap beans, are good sources of fiber and vitamin C. To preserve their fresh flavor and texture, blanch (parboil) the beans, immerse them in ice water to set their color, then saute briefly.
- olive oil
- chili paste or red pepper flakes
- sesame oil
- salt
- freshly ground black pepper
Store-bought salsa can have as much as 400 milligrams (mg) of sodium in 1/4 cup. This thick vegetable salsa has much less sodium — 150 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
- diced zucchini
- chopped red onion
- chopped fresh cilantro
- ground black pepper
- lime juice
- sea salt
Store-bought salsa can have as much as 400 milligrams (mg) of sodium in 1/4 cup. This thick vegetable salsa has much less sodium — 150 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
- diced zucchini
- chopped red onion
- chopped fresh cilantro
- ground black pepper
- lime juice
- sea salt
Serves 4 to 6
- Table salt and ground black pepper