5 Ingredients or Fewer

Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.

Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette (page 96) and Rice and Vegetable Pilaf (page 252) make good accompaniments.

Marjoram, an aromatic herb that tastes like a mild version of oregano, is the key ingredient in the rub that makes these grilled pork chops so tasty.

Just a little full-flavored blue cheese is enough to give a kick to this very-simple-to-fix entrée.

You’ll have time to do some stretches, go for a walk, and even begin to make a green salad while the tuna absorbs the flavors of an herby lemon juice mixture.

Just a bit of Worcestershire is all it takes to give zing to this side dish.

Fresh salmon with fresh herbs and lemon—a stellar combination. If you prefer your fish with sauce, this entrée is also great topped with Pineapple-Kiwi Salsa (page 270).

Roasting brings out the best flavor in both the broccoli florets and the onion slices in this side dish.

Want a tasty new way to get vegetables into your diet? Try this eggplant and tomato side dish, which gets a flavor burst from chili powder and fresh cilantro.

The vibrant color contrast between the greens and the tomatoes adds eye appeal to this tasty dish.

Since you serve this side dish at room temperature, it’s perfect for a party or holiday buffet. It’s also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

This is finger food at its finest! Invite some friends over for a meal of these oven-fries, stovetop pork chops, and Balsamic-Marinated Vegetables (page 78).

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.

Instead of making the traditional recipe for this southern holiday favorite, give our version a try. It tastes just as good but is much lower in sodium and contains no saturated fat.

Whenever you need a basic white sauce, this recipe does the trick. It’s also a useful substitute when a casserole recipe calls for a can of condensed creamy soup, which is usually high in sodium.

Serve this delightful Indian-inspired raita (RI-tah) to cool down a spicy entrée or use it to top Wine-Poached Salmon (page 109).