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Pinch of cayenne pepper

¼ teaspoon dry mustard

1 teaspoon coarse salt

¼ teaspoon ground ginger

Stir together the spices in a small bowl.

southwestern spice mix

MAKES 1 TABLESPOON

Toss this mix with 2 pounds potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired. See Side Dishes for grilling instructions.

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon chili powder

½ teaspoon coarse salt

¼ teaspoon ground coriander

Stir together the spices in a small bowl.

chickpea and spinach spread

MAKES 2 CUPS

Make a nutritious lunch by spooning this spread into whole-wheat pita halves and layering with tomato slices. Or, for a cocktail hour snack, dab a small amount on cherry tomato halves.

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

2 cups canned chickpeas, rinsed and drained

1 tablespoon plus 1 teaspoon fresh lemon juice

10 ounces spinach, trimmed

Coarse salt

½ teaspoon crushed red pepper flakes

2 teaspoons tahini

1. Heat the oil in a large stockpot over medium heat. Add the garlic. Cook, stirring, until fragrant, about 1 minute. Add the chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add the spinach, ¼ teaspoon salt, and the red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until the spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.

2. Pulse the spinach mixture, tahini, remaining teaspoon lemon juice, and ¼ teaspoon salt in a food processor until slightly chunky. The spread can be refrigerated in an airtight container up to 2 days.

FIT TO EAT RECIPE PER SERVING (½ CUP): 208 CALORIES, 6 G FAT, 0 MG CHOLESTEROL, 31 G CARBOHYDRATE, 557 MG SODIUM, 9 G PROTEIN, 7 G FIBER

blue cheese dressing

MAKES 1¾ CUPS

1 cup low-fat buttermilk

¼ cup mayonnaise

¼ cup plain low-fat yogurt

1 tablespoon fresh lemon juice

½ teaspoon coarsely chopped fresh thyme

4 ounces blue cheese, crumbled

Coarse salt and freshly ground pepper

Whisk the buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; stir in the cheese. Season with salt and pepper. Chill in an airtight container, up to 3 days.

eggless caesar dressing

MAKES 1½ CUPS

4 small garlic cloves

½ teaspoon coarse salt

12 anchovy fillets

1 tablespoon plus 1 teaspoon finely grated lemon zest, plus 1 cup fresh lemon juice (2 to 3 lemons total)

2 tablespoons drained capers, rinsed

1½ teaspoons dried mustard

½ teaspoon freshly ground pepper

1 cup extra-virgin olive oil

½ cup finely grated Parmesan cheese

Mash the garlic and salt using a large mortar and pestle. Add the anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in the lemon juice. Add the oil in a slow, steady stream, working the pestle until emulsified; work in the cheese. (Or, puree all the ingredients except the oil and cheese in a blender. Add the oil in a slow, steady stream, blending until emulsified. Transfer to a bowl; stir in the cheese.) The dressing can be refrigerated in an airtight container, up to 3 days. Bring to room temperature before serving.

french dressing

MAKES ¾ CUP

2 teaspoons tomato paste

1½ teaspoons sugar

1 teaspoon finely grated onion

1 teaspoon dried mustard

¾ teaspoon paprika

Pinch of sweet smoked paprika

¼ teaspoon coarse salt

¼ teaspoon celery seed

Freshly ground pepper

4½ teaspoons red-wine vinegar

1½ teaspoons fresh lemon juice

½ cup canola oil

Whisk the tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper. Whisk in the vinegar and lemon juice. Add the oil in a slow, steady stream, whisking until emulsified. Alternatively, puree all ingredients except the oil in a blender. With the machine running, add the oil in a slow, steady stream; blend until emulsified. Use the dressing immediately.

fresh italian dressing

MAKES 11/3 CUPS

The trick to achieving a good emulsification—suspending the oil in water-based