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Pumpkin Chowder With Toasted Pepitas

Author Steven Petusevsky: "This chowder is rich and full of bold tropical flavor. You can leave it chunky as I do, or purée it if you like it smooth and creamy. Sometimes I substitute 1 cup of the vegetable broth or water for a cup of light coconut milk for a bit of extra richness." This recipe from The American Diabetes Association Vegetarian Cookbook, by Steven Petusevsky. To order directly from the American Diabetes Association, click here.

Steak and Portobello Sandwich

Meaty portobello mushrooms and a warm balsamic vinegar dipping sauce make this steak sandwich a real treat. Buy whole portobello mushrooms and slice them after they're cooked. Double Up: Cook some extra steak while you are making this recipe, and save the leftovers for Mediterranean Steak with Minted Couscous later in the week.

High-Fiber Zucchini Muffins

The pureed black beans boost the fiber in this recipe without affecting flavor. You’ll be surprised how moist these gluten-free muffins turn out, and no one would guess that they are made with beans.

Cranberry Almond Muffins

Try these Cranberry Almond Muffins this V-Day. They can be made ahead of time and frozen once they are completely cooled. Save them for a day when you are on-the-run!

Simply Spiced Shrimp

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Savory Asparagus Custards

This recipe calls for spring asparagus, sun-dried tomatoes, and fresh basil. You can buy fresh herbs at most grocery stores. Fresh herbs will last for a few days to a week in the refrigerator, or in the case of fresh basil, on the counter.

Chipotle Chili and Tea Rubbed Salmon

Spice rubs are simple to make and keep in the refrigerator for weeks. Try this rub on seafood, meat, poultry, or vegetables.