Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small Russet potato
1/2 teaspoon curry powder
salt to taste
freshly ground black or white pepper
1 bay leaf
about 1 quart low-sodium chicken broth or vegetable broth
5 cups cauliflower florets
1/4 cup chopped, fresh parsley
3 tablespoons non-fat sour cream

Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery, onion and curry powder, season lightly with salt and pepper, and cook for 10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay leaf and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the cauliflower and simmer until just tender, about 5 to 7 minutes.
5. Blend the parsley and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of parsley cream.

Serving Size: about 1 1/2 cup

Nutrition Information (per serving) Calories - 92
Carbohydrate - 15 g
Fat - 2 g
Fiber - 4 g
Protein - 5 g
Saturated Fat - 1 g
Sodium - 216 mg

Ingredients
1/3 cup sugar
3 cups fresh parsley, stems removed
4 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/4 cup white wine vinegar
1/2 cup olive oil

Instructions
1. Place the sugar and parsley in a food processor fitted with the blade attachment and process for 1 minute.
2. Add the mustard, lemon juice and vinegar and process until smooth.
3. With the processor running, add the olive oil slowly through the feed tube.
4. Serve as a condiment with fish and seafood. Store covered in the refrigerator for up to 5 days.

Serving Size: 1 tablespoon

Nutrition Information (per serving) Calories - 28
Carbohydrate - 60 g
Fat - 2 g
Fiber - 0 g
Protein - 0 g
Saturated Fat - 0 g
Sodium - 34 mg

Ingredients
1/3 cup cider vinegar
3 tablespoons light corn syrup
1 tablespoon coarse-grained mustard
1 teaspoon canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small red onion, diced
2 cups cooked and cooled black-eyed peas
1 cup cooked and cooled lima beans
1 pound green beans, trimmed and cut diagonally into 1" pieces
2 tablespoons chopped, fresh parsley

Instructions
1. In a large bowl, whisk together the vinegar, corn syrup, oil, salt and pepper. Add the onion and black-eyed peas.
2. If using frozen lima beans, cook them in a large saucepan of boiling salted water until tender, about 5 minutes. Remove the beans with a slotted spoon and plunge them into an ice bath. Pat dry and add to the onion mixture. If using dried lima beans, drain the cooked and cooled lima beans, pat dry and add to the onion mixture. (The beans can be cooked in advance and stored covered in a refrigerator for up to 8 hours.)
3. Cook the green beans in boiling salted water until just tender, about 3 to 6 minutes. Drain and plunge into an ice bath. Pat dry and add to the salad along with the parsley. Toss well. Adjust the salt and pepper to taste.

Serving Size: 3/4 cup

Nutrition Information (per serving) Calories - 363
Carbohydrate - 69 g
Fat - 2 g
Fiber - 15 g
Protein - 21 g
Saturated Fat - 0 g
Sodium - 268 mg

Ingredients
1/3 cup extra virgin olive oil
2 tablespoons dry vermouth
1 tablespoon minced garlic
2 tablespoons lemon pulp, all membrane and skin discarded
2 tablespoons sliced, fresh chives or green onions
2 tablespoons fresh, minced Italian parsley
2 tablespoons fresh, minced dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions
1. Combine all marinade ingredients in the bowl of a food processor and process briefly until thoroughly combined and well minced. Or, all ingredients may be minced very fine by hand and wisked together.
2. Refrigerate.

Serving Size: 2 tablespoons

Nutrition Information (per serving) Calories - 89
Carbohydrate - 1 g
Fat - 9 g
Fiber - 0 g
Protein - 0 g
Saturated Fat - 1 g
Sodium - 259 mg