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Traditional pesto is made with basil and pine nuts, but you can experiment with many variations. This one's a winner!

In a rush? Use roasted red peppers from a jar instead of roasting your own.

When you cook with pungent cheeses, you only need a small amount for strong flavor, which saves on calories and fat.

Hummus is great as a spread for wraps and sandwiches. It can be kept in the fridge for up to one week.

Be sure to use two round cake pans, unless using a deeper pan. The coffee helps give the chocolate its deep color.

Use this homemade marinara for spaghetti, lasagna, pita pizza, chicken Parmesan and meatball subs. The red wine can be omitted, if desired.

This appetizer can be prepared a day in advance. Refrigerate until ready to serve.

This recipe is a great way to use up leftover cooked chicken breast. Top with light sour cream and pico de gallo.

If you don't want to peel hot beets, you can peel and cut raw beets, toss with oil and seasonings and roast for about 25 minutes.

You can freeze uncooked meatballs in an airtight container for up to 3 months. Thaw meatballs in the refrigerator overnight before baking.

For a nuttier flavor, replace 1/4 cup whole-wheat flour with ground flaxseeds or ground pumpkin seeds.

This recipe calls for fresh tarragon and rosemary, but you can substitute dried instead. Or try fresh cilantro and lime juice.

This salsa is best served immediately but can be kept in the refrigerator overnight.

Too many crab cakes are like breaded hockey pucks. This version has very little filler. Don't overmix!

Time-saving tip: Double the batch and place uncooked prepared pizzas in the freezer for later.

To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.

Spread this aioli on your favorite sandwich or use as a dip with fresh vegetables.

Stuffed peppers are often made with ground meat. This meatless version is made with quinoa, walnuts, tomatoes and zucchini.

After boiling the ravioli, you can saute briefly in a little olive oil or butter, if desired.

If you've never tried tofu, this is an excellent introduction. Use whatever nuts you have on hand.