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This zesty citrus vinaigrette is perfect for summer salads, marinated vegetables, or any protein. Serve with Grilled Chicken Salad with Candied Pecans.

Pesto means paste in Italian. The original Genovese pesto was made using a mortar and pestle so the texture was not perfectly smooth. Be careful when using your food processor not to overmix. For a lower-fat or thinner version of pesto, you can replace some of the oil with chicken or vegetable stock. (Pictured here with Red Pepper Coulis and Rosemary Balsamic Onions.)

Chef's Secret: Mango can be substituted for the peach if you prefer.

Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.

Fruit is full of antioxidants, vitamins and fiber. If you want to take this on a road trip - pack fruit in small, individual plastic containers and keep in a cooler.

Asparagus is one of the first green veggies to start popping up in early spring. Here is a simple recipe that lets those spears shine! They’re seasoned with pepper and lemon zest, then finished with fresh lemon juice and a dusting of parmesan

This easy appetizer is perfect for summer and uses garden fresh ingredients. These kabobs are packed with flavor and low in carbohydrates. They also look beautiful on a serving platter and are sure to impress guests!

These crisp lettuce wraps deliver the classic ham and Swiss combo in a low-carb, no-bread format perfect for lunch or a light dinner. Packed with lean protein and crunchy veggies, they’ll satisfy without spiking blood glucose (blood sugar). This is a smart swap for sandwiches, especially for those looking to manage diabetes while keeping meals simple and fresh.