Showing results 1 - 20 of 1057 for within Sugar Conscious.
Mushrooms and red bell peppers combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish, but pumpkin seeds taste great with this dish, too.
Top this classic spring side dish with shards of Parmigiano-Reggiano for a savory garnish.
Fold chopped steamed vegetables or cubes of baked tofu into this easy side dish, if you like, and drizzle with fresh lemon juice. Serve alongside roasted fish or chicken for a great match.
Be sure to use a fire-roasted salsa to make this easy, lighter version of traditional refried beans. Their smokiness will add unrivaled flavor and fragrance to the dish. Serve as a side dish, or as a dip with tortilla chips.
Herbs add fresh flavor to these tender biscuits, infusing the dough and also the butter brushed over the biscuit tops. A lovely accompaniment for just about any soup.
These crackers may be made ahead and frozen. Just pop them into the oven for a few minutes before serving.
This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter.
This gluten-free version of the classic Irish soda bread is flavorful and crumbly, rather like an oversized scone, and best eaten within a day or two of baking.
Onions give this focaccia great flavor, but it can also be made plain or with a bit of grated cheese sprinkled over the top for the last 10 minutes of baking. The addition of extra virgin olive oil in the dough makes it just a bit crisp.
This is a beautiful salad-full of bright color and interesting shapes. Always look for small fresh squid tubes or shells instead of the frozen rings. They have a much better in flavor and texture. Be sure to cook squid quickly, as it tends to become very rubbery if cooked too long.
We love this dish because it pairs spicy catfish with the clean flavors of the succotash salad. Be sure to turn on your stove's exhaust fan while blackening.
Light and refreshing, this dish has similar origins to ceviche, except the fish is cooked before marinating.
This same potato crust can be used on salmon or red snapper fillets, too. Serve the fish with roasted broccoli rabe or a green salad, if desired.
Fish tacos might just be the perfect summer dish. Here they're topped with a creamy sour cream sauce, shredded cabbage and a squeeze of fresh lime juice.
Mahi-mahi and shrimp partner with red and green peppers in this colorful seafood melange. Roasted garlic cloves infuse the stew with a smooth, subtle sweetness. Feel free to substitute your favorite white fish fillet. Combine with brown rice and a fresh leafy green salad for a deliciously simple and satisfying meal.
Use medium to large unpeeled shrimp instead of crayfish for this seafood boil, if you like.
Secret Ingredient: Halibut
Achieve great flavor with just a handful of ingredients in this easy-to-assemble tomato and olive topping for halibut. Look for roasted tomatoes on the olive bar at Whole Foods Market. If your roasted tomatoes come packed in olive oil, use that oil as a flavorful substitute for regular olive oil in this recipe. To learn how to make this recipe, watch the Secret Ingredient cooking show.
A "causa" is a dish of layered ingredients which is served cold as a light entrée or first course, making it ideal for warm weather entertaining.
Poaching is a tasty, healthy way of cooking seafood since it doesn't require any oil and preserves all of the flavorful juices that are released during cooking.
The secret to this recipe is using the finest jumbo lump crabmeat from Maryland. Tender and sweet, the flavor is worth the price. These crab cakes are exceptional as a main course or appetizer. Try them with a nice dry white wine, too; they're pure seafood heaven!