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No Mayo Egg Salad

This egg salad mixture holds up well in the refrigerator. It is delicious served over fresh greens but could also be served on whole wheat crackers or in a whole wheat pita. Try this recipe for fool-proof hard-boiled eggs to get started. This recipe featured in:

Open-Faced Sweet Potato "Sandwich"

You can use this method with any sandwich fillings. Try sliced tomato, basil, and fresh mozzarella cheese, or try ham with spinach and muenster cheese.

Peanut Butter Banana Oat Bites

These satisfying high-fiber bites make a great snack or quick breakfast. You can freeze a couple bites in a snack-size plastic bag for a grab and go breakfast too!

Grilled Peaches With White Balsamic And Mascarpone Cream

When they’re tossed on the grill, peaches develop a rich, jam-like flavor, which is divine when paired with mascarpone cheese and a drizzle of balsamic and honey.

Blanco Huevos Rancheros

Try this meatless meal for breakfast, lunch, or dinner!

Avocado Summer Soup

This cool and refreshing avocado soup is not only diabetes-friendly, but it's a perfect summer dish after a morning at the farmer's market. Packed with heart healthy fats, it's also a nutrition powerhouse. This recipe from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this cookbook click here.

Portobello Mushrooms & Onions with Balsamic Glaze

This sautéed mushroom mixture is great as a Bruschetta topping, a side dish for a grilled protein, or a pasta topping. It can even be served as an appetizer or hors d’oeuvre. This great recipe can be made a day ahead of time and reheated or brought to room temperature before serving.

Roasted Greek Eggplant with Feta

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.

Everyday Herb Oil

This herb infused olive oil makes a great base for a vinaigrette or a simple seasoning for fish, chicken, or vegetables. For this recipe, I use a combination of parsley, oregano, rosemary, and thyme, but you should feel free to experiment with whatever herbs you have on hand or growing in your herb garden. Find this recipe and more in our cookbook Whole Cooking and Nutrition!