The arugula pesto in this recipe adds a delicious peppery taste to the pizza.
This quick and easy salad is perfect for a light meal.
This vibrant salad is very simple yet very flavoursome.
The addition of eggs makes pizza appropriate for breakfast, lunch or dinner. These Sunny-Side-Up Egg Pita Pizzas are high in protein and offer plenty of veggies.
Peppery arugula and tart grapefruit are bright counterpoints to sweet seared sea scallops and salad greens, all in a tangy mustard vinaigrette. Have this feast-for-the-taste buds on the table in under 30 minutes!
Leeks, basil, and prosciutto combine with mozzarella to make a sophisticated pizza-style topping for whole-wheat muffins. Serve with a simple salad of arugula and grated carrot tossed with extra virgin olive oil and lemon juice.
I love mozzarella cheese with this sandwich, but other cheeses also work well. For example, try sprinkling on some feta and a bit of oregano for a Greek flavour.
Pan-fried lamb meatballs make a delicious filling for warm pita bread pockets, packed with a crisp cucumber and leafy salad. Serve with cherry tomatoes.
Sun-dried tomatoes, garlic and herbs create a Mediterranean flavour, and a fresh chili and tomato salsa adds extra zing. Making your own burgers is so worthwhile, as they’re much lower in fat than most pre-made burgers, and you can flavour them as you please.
For anyone who enjoys pizza, this rustic version with its wafer-thin sliced potato topping provides a lower-fat alternative. Scattered with pancetta, cooked chicken and peppery arugula leaves, these pizzas are satisfying to eat and quick to prepare using pre-made pizza crusts. Serve with a cherry tomato salad.
Juicy watermelon makes the perfect partner to tangy goat’s cheese in this easy-to-assemble pasta salad. Flavour and texture are provided by crunchy Belgian endive, peppery arugula and toasted pine nuts, which combine to give a Mediterranean flair.
A delicious way to enjoy the delights of summer, with rust-red salad greens, currants and peaches all bursting with vitamin C. The addition of crostini with creamy brie makes this a satisfying salad to serve as a light lunch.
A variation on a colourful Provençale favourite, this hearty salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.
This light dish provides a healthier alternative to traditional fried chicken
The beet can be roasted up to a day in advance of serving the salad. Although the red beet contrasts nicely with the orange wedges, a golden or chioggia beet can be used instead
This isn’t so much a recipe as a formula, the kind of thing you bang together on a summer day when you happen to have some ripe cherries and a hunk of chewy, day-old artisan bread.
While simple in design, this salad is complex in flavour. The spicy arugula, sweet fresh strawberries, crunchy toasted almonds and soft creamy goat cheese all blend together perfectly.
Latkes are a treat and while they’re not particularly low in fat, potatoes are a great source of vitamin C and salmon is packed with healthy omega-3 fatty acids.
Many cuisines have traditions of combining fruit with cheese. This recipe stems from the Tuscan combination of juicy pears with salty pecorino. With some cheese melted over the pears and the rest combined with grapes and salad leaves, the pears grilled with pecorino makes a very attractive dish.
Broiled vegetables are delicious with chunky pasta in a tangy dressing. Serve this rustic broiled vegetable and rigatoni salad as a light lunch or as an accompaniment to broiled poultry or meat, when it will serve 6 or 8 people.