Ingredients
5 large eggs, and 5 egg whites
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped parsley, basil, oregano or a mixture
salt to taste
freshly ground black pepper
1 tablespoon olive oil
3/4 cup chopped onions
1 cup cooked and peeled potatoes, cut into 1/2" pieces

Instructions
1. Whisk the eggs, cheese, parsley, salt and pepper together until thoroughly combined.
2. In a 8" to 10" ovenproof skillet, heat the oil over medium heat.
3. Add the onion and cook until soft and translucent, about 5 minutes.
4. Add the potatoes and turn the heat to low.
5. Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.
6. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.

Serving Size: 1 slice

Nutrition Information (per serving) Calories - 160
Carbohydrate - 7 g
Fat - 9 g
Fiber - 1 g
Protein - 12 g
Saturated Fat - 3 g
Sodium - 842 mg

Ingredients
3 russet or Idaho potatoes
2 parsnips
2 medium yellow onions
1/4 cup breadcrumbs
1 teaspoon baking powder
1 egg
2 egg whites
salt to taste
freshly ground black pepper
2 tablespoons vegetable oil or nonstick cooking spray
1 cup non-fat sour cream
1 cup applesauce

Instructions
1. Preheat two nonstick baking sheets in a 450°F oven.
2. Peel the potatoes, parsnips and onions and coarsely grate them in a food processor fitted with a shredding disk, or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir in the breadcrumbs, baking powder, egg, egg whites, salt and pepper. (The potato pancakes should be highly seasoned.)
4. Drizzle the hot baking sheets with vegetable oil or spray them with nonstick spray. Spoon small mounds of the potato mixture onto the baking sheets to form 3-inch pancakes. Bake the pancakes in the oven until golden brown on one side (about 6 to 8 minutes), turn them over with a spatula and brown the other side (about 4 to 5 minutes).
5. Transfer to plates or a platter and serve immediately with sour cream and applesauce.

Serving Size: 3 pancakes

Nutrition Information (per serving) Calories - 196
Carbohydrate - 34 g
Fat - 4 g
Fiber - 4 g
Protein - 6 g
Saturated Fat - 0 g
Sodium - 239 mg

Ingredients
2 potatoes
2 parsnips
1/2 cup milk
2 tablespoons butter
salt to taste
freshly ground black pepper

Instructions
1. Peel and cut the vegetables into 2" cubes. Place in cold salted water. Bring to a boil and cook for 25 to 30 minutes, until a knife can be inserted without resistance.
2. Drain and mash well.
3. Return to the heat and stir in the milk, butter, salt and pepper. Serve hot.

Serving Size: about 1/2 cup

Nutrition Information (per serving) Calories - 245
Carbohydrate - 42 g
Fat - 7 g
Fiber - 7 g
Protein - 5 g
Saturated Fat - 4 g
Sodium - 232 mg

Ingredients
For the pizza dough:
1 tablespoon milk
4 teaspoons active dry yeast
2 cups all-purpose flour
1/2 teaspoon olive oil, plus extra

For the topping:
4 cloves garlic, chopped
4 ounces grated mozzarella cheese
1 cup sliced mushrooms
8 potatoes, sliced into thin wedges
1 red pepper, cut into strips
1 teaspoon dried oregano or chopped, fresh herbs
salt to taste
freshly ground black pepper
Roasted Garlic Vinaigrette (optional)

Instructions
For the pizza dough:
1. Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
2. Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
3. Spread a little flour on a work surface and place the dough on top of the flour. Knead the dough by pulling the dough from the sides and folding it in the middle. Keep kneading until the dough becomes a smooth ball. If it sticks to the table or to your hands, add a little more flour.
4. Rub a clean bowl with the olive oil and put the dough in it. Cover the bowl with a towel and put it in a warm place. Let the dough rise for about 1 1/2 hours, or until doubled in volume.
5. Punch the raised dough down with your fist. Turn the dough over, form it into a ball again, cover, and let rise for another hour.
6. Heat the oven to 450°F. Roll out the dough with a rolling pin or use your hands to pat the dough into a circle about 12" to 14" across and 1/4"-thick. Place the dough on an oiled baking sheet.

For the topping:
1. Sprinkle the garlic and spread the olive oil over the rolled dough. Sprinkle the mozzarella cheese, leaving the edge of the pizza free. Spray a skillet with non-stick cooking spray and place over medium -high heat. Saute the peppers, potatoes and mushrooms for 5 minutes. Place the vegetables on top of the cheese. If desired, drizzle a little Roasted Garlic Vinaigrette on top of the pizza for added flavor.
2. Bake until nicely browned and crispy, about 15 minutes. Season with salt and pepper. Cut the pizza into 8 slices.

Serving Size: 2 slices

Nutrition Information (per serving) Calories - 585
Carbohydrate - 105 g
Fat - 13 g
Fiber - 9 g
Protein - 17 g
Saturated Fat - 4 g
Sodium - 644 mg

Ingredients
5 small baking potatoes, scrubbed
125gm mixed salad leaves
For the dressing: 1/2 teaspoon ground cumin
100gm low fat firm yoghurt
juice of half a lemon

Instructions
Heat the oven to 200C. Place the potatoes on a baking tray and cook for 50-55 minutes until soft when squeezed and crisp on the outside. Meanwhile, to make the dressing, place the cumin in a small ovenproof dish, such as a ramekin and toast in the hot oven for no more than two minutes while the potatoes are baking. Do not let it burn. Remove from the oven and leave to cool. Stir together with cooled cumin, lemon juice and yoghurt in a small bowl and add pepper to taste. Cover and chill. Arrange the salad leaves on serving plates. When the potatoes are done remove from the oven and using an oven mitt for protection, quarter lengthways into wedges. Put five potato wedges on each plate. Drizzle the potatoes with the dressing and serve immediately.

Ingredients
2-3 bunches of small basil leaves, about 2 cups tightly packed
2 to 3 cloves garlic
1/4 cup toasted walnuts
1/4 cup pecorino cheese or Parmesan cheese
1/4 cup pure olive oil
1/4 cup fruity, extra virgin olive oil or as needed
salt and freshly ground black pepper to taste
8 new potatoes
1 1/2 cups tiny broccoli florets or green beans cut in 1 1/2 inch pieces
1 pound fresh tagliarini
additional grated cheese

Instructions
1. For the pesto, put the basil, garlic and nuts in the container of a food processor. Pulse rapidly on and off until the basil is chopped. Add the cheese and pulse to combine. Gradually beat in the olive oil a few drops at a time until the mixture emulsifies like a mayonnaise. Season with salt and pepper and put in container. Cover the top of the pesto with a thin layer of olive oil so that it does not darken or discolor. Refrigerate.
2. Rub the new potatoes with olive oil, season with salt and pepper and roast them in a 350°F oven until cooked through, about 35 minutes. Shake the pan from time to time for even cooking. Remove the potatoes from the oven and set aside to cool.
3. Cook the broccoli florets or green beans in boiling, salted water until tender. Drain well and refresh with cold water. Drain again.
4. Bring a large pot of salted water to a boil for the pasta. Meanwhile, cut the potatoes into bite-sized pieces. Remove pesto from refrigerator. Heat 2 tablespoons olive oil in a large saute pan and cook the potatoes until golden on all sides. Drop the pasta in the boiling water and stir well. Add the broccoli or green beans to the potatoes and warm through, stirring well.
5. Turn off the heat and when the pasta is done, drain it, reserving a few tablespoons of warm pasta water. Add half the pesto and the pasta water to the vegetables in the pan, then toss well with the drained pasta. Serve at once and pass the cheese at the table to sprinkle on top.

(Store the remaining pesto in the refrigerator for up to 3 days.)

Serving Size: 1 1/2 cups pasta

Nutrition Information (per serving) Calories - 478
Carbohydrate - 55 g
Fat - 25 g
Fiber - 9 g
Protein - 9 g
Saturated Fat - 4 g
Sodium - 391 mg

Ingredients
2 cups sweet potatoes, peeled, cut into 2- inch pieces
2 cups carrots peeled, cut into 2-inch pieces
1/2 cup diced onion
1 cup diced mango
1 cup diced dried mango
2 teaspoons minced ginger
2 bay leaves
1/4 teaspoon grated nutmeg
1 tablespoon kosher salt, plus extra to taste
1/2 teaspoon coarse ground black pepper, plus extra to taste

Instructions
1. In a heavy-sided pot combine all the ingredients and enough cold water to cover them by 4 inches. Cover pot and bring to a very slow simmer.
2. Cook for one hour, stirring occasionally. Adjust the seasoning with salt and pepper.
3. Let the tzimmes sit, covered, until ready to serve.

Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 157
Carbohydrate - 37 g
Fat - 1 g
Fiber - 5 g
Protein - 2 g
Saturated Fat - 0 g
Sodium - 970 mg