Easy-To-Be Green Gazpacho

1 cup fat-free chicken or vegetable broth 1 can (28 oz) tomatillos, drained 1 medium cucumber, peeled, seeded and coarsely chopped 1/2  cup packed baby spinach leaves 12 cups packed romaine or other dark green lettuce leaves, chopped 1/2  medium green bell pepper, seeded and chopped 1/2  mild white onion, like Bermuda or Vidalia, chopped 2 Tbs chopped fresh cilantro leaves 1 clove garlic, chopped 1 Tbs canned diced green chilies 1 Tbs extra virgin olive oil Juice of 1 lime, or to taste 1/4  tsp cumin powder 1/4  tsp sugar 2 slices bread (crusts removed), cubed* Salt to taste, if desired Hot sauce to taste, if desired 1/4  cup finely minced chives, for garnish

Place first 10 ingredients in blender and purée until smooth. Add oil, lime juice, cumin, sugar, and bread. Blend until smooth. Let mixture stand 2 minutes to allow bread to absorb liquid. Purée again until smooth. Season to taste with salt, hot sauce, and more chilies and lime juice, if desired.

Transfer to bowl or pitcher and chill until very cold.

Before serving, check seasoning and add more, as desired. Garnish with chives, if desired, and serve.

*Either white or soft whole-wheat bread can be used.

Makes 52/3  cups or 6 servings.

Per serving: 97 calories, 4 g fat (less than 1 g saturated fat), 12 g carbohydrate, 4 g protein, 5 g dietary fiber, 324 mg sodium.

Two-Potato Salad

1 lb ¾-inch diced boiling potatoes, preferably yellow-fleshed (peeled) 1 1b ¾-inch diced sweet potatoes (peeled) 1/4  cup Dijon mustard 3 Tbs white wine vinegar 1/4  cup extra virgin olive oil 2/3  cup minced shallots 1 Tbs minced fresh rosemary leaves 1 Tbs minced fresh thyme leaves 4 cups loosely-packed washed spinach leaves torn into bite-size pieces* Salt and freshly ground black pepper to taste

Place boiling potatoes and sweet potatoes in separate pots with enough cold water to cover. Cover with tight-fitting lid and bring to boil. Reduce heat to simmer and cook until just barely tender. (Potatoes will continue cooking after removed from pot.)

Meanwhile, make dressing by mixing mustard and vinegar in bowl, and gradually whisking in oil until smooth and well combined. Mix in shallots and herbs. Season to taste with salt and pepper, as desired.

When potatoes are not quite completely tender when pierced with a fork, drain and transfer to large bowl. Mix in half the dressing (about ¼ cup) and set aside to allow potatoes to absorb flavors while cooling.

When potatoes are cool, lightly mix in spinach and remaining dressing. Adjust seasoning with additional salt and pepper, as desired.

*Baby spinach leaves can be used as is.

Makes 12 ½-cup servings.

Per serving: 128 calories, 5 g fat (less than 1 g saturated fat), 19 g carbohydrate, 2 g protein, 2 g dietary fiber, 148 mg sodium.

Grilled Veggie Sandwiches

3 Tbs balsamic or red wine vinegar 2 tsp extra virgin olive oil 1/4  cup fresh basil leaves, chopped (or 1 Tbs dried), plus 1 Tbs chopped fresh basil leaves (or 1 tsp dried) 1 small eggplant, sliced into thin rounds 1 zucchini, sliced thin 1 yellow summer squash, sliced thin 1 red bell pepper, seeded and sliced thin 1 small red onion, in ½-inch slices, separated Salt and freshly-ground pepper to taste, if desired 1/4  cup non-fat yogurt 2 Tbs reduced-fat mayonnaise 1 tsp lemon juice 4 buns, 4 tortillas, or 8 slices sandwich bread (preferably whole-grain)

Blend vinegar, oil, and ¼ cup basil in large bowl. Add vegetables and toss to coat. Grill or broil until tender and lightly browned, turning frequently to brown all sides and avoid charring.

Transfer to platter and set aside to cool. Vegetables may be grilled the day before and refrigerated, wrapped in plastic wrap, for up to 3 days. Bring chilled vegetables to room temperature or warm slightly in microwave before assembling sandwiches.

Make spread by mixing together yogurt, mayonnaise, remaining basil, and lemon juice until well combined and smooth.

To assemble sandwiches, spread yogurt mixture on bottom half of buns, over tortillas, or on 4 slices bread. Divide vegetable mixture among each. Sprinkle lightly with salt and pepper, if desired. Top each with top half of bun or slice of bread, or roll tortilla into cigar-shaped roll.

Makes 4 servings.

Per serving: 242 calories, 5 g fat (less than 1 g saturated fat), 44 g carbohydrate, 9 g protein, 9 g dietary fiber, 382 mg. sodium.

Crunchy Slaw

4 cups Napa cabbage, cut crosswise in ½-inch strips 1 cup finely shredded red cabbage 3 scallions, white and green parts, cut in 1-inch pieces 1 medium carrot, shredded 1 large celery rib, thinly sliced 1 medium green bell pepper, seeded and cut in thin strips 1 large pineapple slice (canned or fresh), cored and cut in thin 1-inch strips 1/4  cup non-fat yogurt 1 Tbs low-fat mayonnaise 2 Tbs rice vinegar 1/4  tsp dry mustard powder Salt and freshly ground black pepper, as desired

Place Napa and red cabbages in large bowl. Cut scallions into fine strips and add to bowl. Add carrots, celery, bell pepper, and pineapple.

In small bowl, combine yogurt, mayonnaise, vinegar, mustard powder, and salt. Add to vegetables and toss to combine. Season to taste with salt and pepper.

Cover bowl with plastic. Refrigerate 1 hour or overnight before serving.

Makes 4 servings.

Per serving: 71 calories, less than 1 g fat (less than 1 g saturated fat), 16 g carbohydrate, 3 g protein, 4 g dietary fiber, 84 mg sodium.

Orangeade With Herbs

3 Tbs coarsely chopped fresh rosemary 1 cup coarsely chopped mint leaves 1 bay leaf 1/3  cup sugar 1 can (6 oz) orange juice concentrate 3 cups regular (or diet) ginger ale Juice of 2 limes Ice cubes 4 sprigs mint, for garnish 4 sprigs rosemary, for garnish

Place rosemary, mint, and bay leaf in medium saucepan. Add 1 cup water. Bring to boil over medium heat. Cover, reduce heat and simmer 3 minutes. Remove from heat. Steep 20 minutes. Strain off liquid into small bowl. Mix in sugar.

Pour hot herb syrup into large pitcher. Sir in juice concentrate, ginger ale, and lime juice.

Half-fill 4 large glasses with ice cubes. Pour in orangeade mixture. Garnish each glass with mint and rosemary sprigs. Serve immediately.

Makes 4 servings.

Per serving: 197 calories, 0 g fat (0 g saturated fat), 50 g carbohydrate, 1 g protein, less than 1 g dietary fiber, 14 mg sodium.