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Amy Riolo's Note: In addition to their creamy texture and buttery flavor, artichokes contain healthful antioxidants. If you’ve never worked with fresh artichokes before, don’t be intimidated. The steps to prepare them are simple, and after cooking them once, you’ll be a pro. When baby artichokes are in season, try using those—they cook in only half the time. When fresh artichokes are not in season, substitute canned, reduced-sodium artichoke hearts or frozen hearts. This recipe from The Italian Diabetes Cookbook , by Amy Riolo. To purchase this cookbook directly from the ADA, click here .

Author Barbara Seelig-Brown serves these colorful turkey kebabs with a homemade mango dipping sauce that's a perfect partner.

This sauté of fresh vegetables adds flavor and nutrition to breakfast, brunch, or even dinner. Not sure what to do with left over veggies? Substitute leftovers for the vegetables in this recipe and enjoy.

This Tuna Salad with Chickpeas is full of flavor and crunch. It is made lighter by mixing fat-free plain yogurt and light mayonnaise - you’ll be surprised that you can’t taste the difference.

Ceviche is a latin dish traditionally made with raw fish marinated and cured in citrus juices. This budget-friendly version uses canned tuna, but delivers the same fresh and zesty flavor. The ceviche pairs great with saltine crackers, but you could use any favorite cracker or eat it by itself for a low carb snack, or part of a light lunch.

The balanced use of “sweet” and “heat” is notable in Thai cuisine. That goes for this dish, too. The “heat” comes from the thai chile peppers and the “sweet” from mango. Together they offer not just that distinctive sweet–heat pairing, but also a beautiful and mouthwatering salsa-like relish for fish.

Sides shouldn’t be thought of as afterthoughts. They deserve as much culinary love and attention as entrées. If you’re looking for a side dish that’ll impress, this roasted eggplant recipe is it. The finishing touches of fresh herbs, feta, and lemon zest make this side more like the star of the plate.

Grilling in foil packets allows for all the flavors to meld and clean up is a snap!

Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.

Tucked inside soft butter lettuce leaves, a filling of hearty freekeh, crisp marinated vegetables, and spiced beef comes together with a drizzle of our irresistible sauce that combines fresh lemon juice and creamy tahini—a favorite Middle Eastern condiment made from ground toasted sesame seeds, beloved for its rich, nutty flavor.