Container of 0-fat or low-fat Greek yogurt (5.3 oz container)
2 tablespoons lemon juice
2 tablespoons capers, rinsed and smashed with a fork
1-2 tablespoons miso paste (I like white)
3 T olive oil
Romaine lettuce
Sourdough bread, cubed
Garlic granules
Freshly grated parmesan cheese
 
In a bowl combine Greek yogurt, lemon juice, capers, miso paste and olive oil. Stir well. Place bread cubes on a baking sheet and spray with olive oil. Sprinkle on some garlic granules. Bake until toasted.
Wash and cut up romaine lettuce. Combine lettuce and dressing in a serving bowl. Serve with the parmesan cheese and croutons.
 

My non-traditional version is faster and has less fat.
 
Frozen hash browns
Olive oil
Blue corn taco shells
Shredded cheese (I used a mix of TJ’s Swiss/gruyere and cheddar)
Romaine, chopped
Cilantro, chopped
Tomato, chopped
Salsa verde
Pickled jalapeno
 
Place hash browns on a baking sheet. Drizzle on some olive oil. Bake in the oven. They don’t have to be super crisp, just cooked through. Take them out and fill blue corn taco shells with potato. Add shredded cheese. Pop them back in the oven and cook until taco shells are crisp, and filling is hot. Serve with chopped romaine, chopped cilantro, chopped tomato, sala verde and pickled jalapeno. I loved them! So did G.

Olive oil
Carrots, diced (about 3 small ones)
Celery, diced (about 4 large ribs)
1 pound salmon, skinned and cut into big chunks (frozen OK)
Lemon zest
4 cups chicken broth
1 can light coconut milk
1.5 pounds baby potatoes, cut in half, quarters or eighths depending on size
Smoked paprika (to taste, I used 2-3 teaspoons)
1/4 cup chopped fresh dill
2-3 teaspoons ground sumac
White wine, about ½ cup
 
Heat olive oil in a soup pot. Add the smoked paprika, carrots and celery. When vegetables are softened, add broth, potatoes and lemon zest. Turn up heat to a boil. Reduce heat to a simmer. When potatoes are soft, add the coconut milk, sumac and white wine. Add the salmon until cooked through, about 5 minutes tops. Stir in dill before serving.
 
Really good!

1 package fresh cranberries
1 cup sugar
Zest of one orange
¼ cup pickled jalapeno, chopped fine
1/3 cup orange juice
Aged cheddar (e.g., aged 7 years)
Cracker of choice (right now I’m liking Trader Joe’s brioche crackers)
 
Add sugar, orange zest, orange juice and pickled jalapenos into a saucepan. Heat on medium and cook for about two minutes, until sugar is dissolved. Add cranberries. Cook for about 10 minutes or until cranberries stop popping. Take off heat and let cool.
 
Assembly: cracker, small slice of cheese, top with relish. Delish!

This makes about 4 sandwiches.
 
1 cup pickled beets, sliced (in rounds). Make your own or buy already made.
3 to 4 tablespoons chives, roughly chopped
1 cup ricotta cheese
Sourdough or ciabatta bread
A little granulated garlic and black pepper
Lettuce
Tomato, sliced
 
Place the ricotta cheese in a food processor and add the chives, garlic and black pepper. Process until it's whipped. Spread ricotta and both sides of bread. Followed by beets, lettuce and tomato.

Simple. Yum.

Two bunches of chard or whatever greens you prefer, washed and chopped
One can of garbanzo beans, no or low sodium, drained
Oregano, black pepper, thyme, and sumac
Feta cheese, crumbled
Olive oil
Optional: kalamata olives, mint
 
Heat olive oil in a sauté pan, Add herbs and sauté for a few minutes. Add garbanzo beans followed by the greens and cook down. Add a little water if you need. Sprinkle the feta on top and place a lid on the pan. Cook for about 5 to 10 minutes. And the olives and mint if you desire. Serve with good crusty bread.

2 cups cup cooked quinoa
1 orange bell pepper, chopped
A couple of tomatoes, chopped
2/3 cup baby white corn
The juice of 1 lime
Black pepper
Cumin
Chili flakes
1 can of black beans, drained
Shredded cheese mix
 
Heat oven to 350 degrees. Mix all ingredients together and place in a casserole dish. Bake until it is heated through, and the cheese is melted.

Baby zucchini, put on wooden skewers if really small
Tomatoes, on the smaller side
Red bell peppers
Radicchio (small size) or baby gem lettuce
Carrots, cut tops off
Olive oil
Sherry vinegar
Green olives
Thyme, copped fine
Oregano, chopped fine
Manchego cheese, shredded
Sourdough bread, sliced
 
Wash all veggies. Halve the bell peppers. Leave the rest whole. Put veggies in a bowl or casserole dish. Pour some olive oil and sherry vinegar over them. Sprinkle the herbs on and stir. Put olives on wooden skewers. Heat up grill. Put veggies plus olives on grill and cook; keep them somewhat firm but get some char on them. Put slices of bread on grill and toast them. When cooled, cut them up into cubes. Take off veggies when done and chop them up; place back in bowl or casserole dish. Add the cubed bread. Then the shredded Manchego cheese. Mix together. Ready to serve!

8 ounces of pasta
8 ounces jalapenos finally diced and seeded. You can blanch the jalapenos to remove some heat.
1 cup corn (can be frozen)
8 ounces cream cheese
1 cup milk
Garlic powder
Smoked paprika
7 ounces mozzarella (shredded)
Cilantro (optional, to serve with)
Maybe try some panko for crunch
 
Turn the oven to 425 degrees. Cook the pasta according to directions. Drain but do not rinse. Make a cheese sauce with the milk cream cheese and mozzarella.

In a 9 by 12 casserole dish add the pasta, jalapenos and corn. Add extra mozzarella on top. Cover casserole dish with aluminum foil. Bake in the oven for about 30 minutes. If desired broil the casserole for another 3 to 5 minutes until the top is brown.

Olive oil
Garlic powder
Chili powder
Black peppers
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
3 cups Vegetable broth (may need more if it gets too thick)
2 large tomatoes, diced
2-3 cups macaroni noodles
1 cup sharp cheddar, shredded
Pickled jalapeno
 
Heat olive oil in a large pot. Add garlic, black pepper and chili powder. Cook for about a minute and add the beans, chopped tomatoes and vegetable broth. Stir to combine. Add the macaroni noodles and stir. Turn up the heat to high and let the pot come to a boil; stir occasionally. Once it comes to a boil turn it down to a simmer. Cook for about 12 minutes or until macaroni is tender (stir often). Add the shredded cheese, stir until it is melted. It's ready to serve up! Add some hot sauce if you want.