Ingredients
2 ears corn, husks and silks removed
1 teaspoon olive oil
1 pint cherry tomatoes, halved
1 tablespoon chopped fresh basil leaves
1 tablespoon fresh lime juice
2 teaspoons extra virgin olive oil
pinch sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Instructions
1. Preheat the grill to medium-high.
2. Brush the corn with the olive oil. Grill the corn until it is golden brown on all sides, about 8 minutes. Remove the corn from the grill and let it cool.
3. When the corn is cool enough to handle, shave the kernels from the cob with a knife.
4. Toss the corn kernels, tomatoes, basil, lime juice, extra virgin olive oil, sugar, salt and pepper together in a mixing bowl. (The salad can be made in advance and stored in the refrigerator for 3 days.)
5. Serve the salad at room temperature or slightly chilled.

Serving Size: 3/4 cup

Nutrition Information (per serving) Calories - 89
Carbohydrate - 13 g
Fat - 4 g
Fiber - 2 g
Protein - 2 g
Saturated Fat - 1 g
Sodium - 600 mg

Ingredients
For the vinaigrette:
1 tablespoon finely chopped shallots
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoon honey
2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the salad:
6 cups green leaf lettuce, washed and torn into bite-size pieces
2 cups grape tomatoes
6 tablespoons diced red onion

Instructions
For the vinaigrette:
1. Place all the ingredients in a bowl and gently whisk until blended.
2. Add the salt and pepper to taste.

For the salad:
1. Toss the greens with the vinaigrette in a bowl.
2. Transfer to a serving plate and garnish with the tomatoes and red onion.
Serving Size: 1 cup of salad with 2 tablespoons of vinaigrette

Nutrition Information (per serving)
Calories - 210
Carbohydrate - 7 g
Fat - 20 g
Fiber - 2 g
Protein - 3 g
Saturated Fat - 4 g
Sodium - 277 mg

Ingredients
1 teaspoon dried oregano
2 cloves garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1/2 pound low-fat chorizo sausage or other spicy sausage
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup diced, canned tomatoes with their juices
2 1/4 cups long grain rice
4 cups low-sodium chicken broth
1/2 teaspoon saffron threads
1 pound medium shrimp, peeled and deveined
2 dozen cherrystone clams, scrubbed
2 pounds mussels, scrubbed
2 cups (1 package) frozen peas

Instructions
1. Combine the oregano, garlic, salt and pepper with 1 tablespoon of olive oil and rub the chicken with it.
2. Heat 2 tablespoons of olive oil in a deep skillet over moderate heat. Brown the chicken lightly on both sides. Add the chorizo, onion, green and red peppers and cook until the vegetables are soft, about 10 minutes.
3. Add the tomatoes and rice and cook 5 minutes more. Add the chicken broth and saffron, mix well, cover with foil and cook until the liquid is almost absorbed, about 15 minutes.
4. Add the shrimp, cherrystones, mussels and peas. Cover and cook until the mussels and clams are opened, about 10 minutes more. Serve in a large shallow dish or in individual bowls.

Serving Size: 1 bowl

Nutrition Information (per serving) Calories - 613
Carbohydrate - 60 g
Fat - 16 g
Fiber - 4 g
Protein - 57 g
Saturated Fat - 3 g
Sodium - 1042 mg

Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large onion, chopped
10 ripe plum tomatoes, halved
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
3 cups low-sodium chicken broth or vegetable broth
1/4 cup chopped, fresh basil leaves
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream

Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.
2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.
4. Blend the basil, Parmesan cheese and sour cream together and set aside.
5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
6. Serve the soup in bowls with a dollop of basil-Parmesan cream.
Serving Size: about 1 1/2 cups

Nutrition Information (per serving)
Calories 114
Carbohydrate 16 g
Fat 4 g
Fiber 4 g
Protein 6 g
Saturated Fat 1 g
Sodium 271 mg

Ingredients
1 teaspoon olive oil
1 medium onion, chopped
8 cloves garlic, chopped
8 tomatoes, chopped
1 cup water, or red wine
1/2 cup chopped, fresh basil
freshly ground black pepper

Instructions
1. In a saucepan or stock pot over medium heat, saute the onion in the oil until golden, about 5 minutes. Add the garlic, tomatoes and simmer 5 minutes. Add the water and simmer another 5 minutes. Add the basil and simmer 1 minute longer.
2. Place all of the ingredients in a blender or food processor and blend until chunky, about 5 seconds. Taste and season with pepper.
Serving Size: about 1/2 cup

Nutrition Information (per serving)
Calories 30
Carbohydrate 4 g
Fat 0 g
Fiber 0 g
Protein 0 g
Saturated Fat 0 g
Sodium 96 mg

Ingredients
1 1/2 pints non-fat, plain yogurt, drained for 2 hours
1 1/2 cups finely diced cucumber
1 1/2 cups peeled, seeded and diced tomatoes
2 to 3 tablespoons grated onion
salt to taste
freshly ground black pepper
3 to 4 tablespoons chopped mint or cilantro
2 tablespoons toasted cumin seeds (optional)

Instructions
1. Mix all of the ingredients in a large bowl. Chill in the refrigerator and serve cold with grilled meats or vegetables.
Serving Size: about 1 1/2 cups

Nutrition Information (per serving)
Calories 65
Carbohydrate 13 g
Fat 0 g
Fiber 1 g
Protein 6 g
Saturated Fat 0 g
Sodium 170 mg