This salad offering is fresh as a main or a side dish, pleasantly reminds us of fresh salsa, and wouldn’t be out of place on a Mexican-themed buffet.

Nutritional information: 72 calories (68% from fat), 1.1g protein, 5.4g fat, 0.7g saturated fat, 6g carbohydrate, 1.5g fiber, 155mg sodium, 0mg cholesterol

This dip brings the flavor and the brown sugar adds an awesome hit of sweetness. Dark brown sugar and hot sauce lend an olive color to this slightly sweet yet spicy dip.

This zesty soup is best served with quesadillas. Enjoy!

Serving size: 1 3/4 cups

Nutritional information: 161 calories (20% from fat), 3.5g fat, 0.5g saturated fat, 1.9g monounsaturated fat, 0.8g polyunsaturated fat, 3.8g protein, 31.7g carbohydrate, 6g fiber, 0mg cholesterol, 2.2mg iron, 389mg sodium, 76mg calcium

Serving size: 1 cup

Nutritional information: 184 calories (23% from fat), 4.6g fat, 0.7g saturated fat, 3g monounsaturated fat, 0.5g polyunsaturated fat, 4.9g protein, 32.8g carbohydrates, 4g fiber, 0mg cholesterol, 2.3mg iron, 421mg sodium, and 36mg calcium.

This recipe brings some sweet heat with the combination of heavenly chocolate, cayenne pepper, and cinnamon.

Nutritional information: 450 calories (0% from fat), 12g fat, 2g saturated fat, 6mg protein, 87g carbohydrate, 6g fiber, 0mg cholesterol, 4mg iron, 312mg sodium, and 36mg calcium.

Peppery watercress fills in for traditional greens. January is peak season for fresh Chilean peaches—ripen at room temperature in a brown paper bag until fragrant and juicy.

Don’t be intimidated by the number of ingredients in the paella. This is an easy dish to make, and the results are splendid. If saffron isn’t available, substitute 1 teaspoon turmeric (but don’t dissolve in water).

Per serving: 372 calories, 10g protein, 6g, total fat, 1g saturated fat, 67g, carbohydrates, 0mg cholesterol, 611mg sodium, and 6g fiber

This recipe is awesome and I get asked for it all the time. I usually pack as many bananas into it as possible because I’m trying to use up as much fruity goodness as I can. If you like breadier banana bread, use the lesser amount; more will mean a denser, gooier product. If I’m making them in sheet cake form, I like to thinly slice a few extra bananas, lay them over the top of the batter before baking, and sprinkle with a little sugar; it’ll caramelize while baking and leave you with pretty, presentable squares.

I’ve quadrupled this recipe time and time again to no ill effect, which makes it great for baking in advance. The muffins freeze and thaw well, so I often have a ready-made batch on hand.

You can also make these fat-free — just substitute out the oil for applesauce. Approach add-ins as you will; this is really a no-fail recipe.

Yields 1 loaf or 12 muffins