Cod with Garlic Butter and Farro Tabbouleh

This is yet another fantastic inspiration from Central Market. Farro is an ancient wheat (also known as emmer or spelt) that is an excellent source of complex carbohydrates and offers more than twice the amount of protein and fiber than modern wheat. This wonderful food contains 3.5g of fiber per ½ cup serving. When cooked, farro's texture is chewy and hearty.

Baked Salmon with Stewed Rhubarb

This is an adaptation from a Central Market recipe I had the pleasure of tasting a few days ago. With the remainder of my mixed greens, I decided to add sauteed greens to the plate. Serving the greens between the rice and salmon makes for a beautiful and dramatic presentation.

Farmer's Market Veggie Hashbrowns

This past weekend, we went to the farmer's market and had my favorite breakfast dish—Potatoes O'Jones. Yum. I have vowed to recreate this wonderful dish because it makes such good use of a variety of vegetables.

Green Pasta Soup

This is a great hearty vegetarian soup. This soup is probably more suited for wintertime, but I couldn't resist the gorgeous greens at the market today. The recipe calls for a Parmigiano Reggiano rind. It's quite important to the overall flavor of the soup, so, hopefully, you can find it at your market.

Thai Chicken Stir Fry

We went to a Thai restaurant a few weeks ago and I had their garlic chicken stir fry. It was so amazing, I have been on the quest to replicate it. The book, World Kitchens: Thai helped me research the ingredients to authentic Thai.

Creamy Tomato Pasta

This is a vegetarian dish that can be made full-vegan, however, cheese-like nutritional yeast flakes act like MSG to which I am sensitive. Instead, I've made it with Parmigiano Reggiano. This sauce is so incredibly easy because most of it is made in a food processor.

"Crustless" Quiche Lorraine

Ok, well, it's not quite "crustless." Instead of a heavy pastry crust, I've made a crust from potato slices.  Traditional Quiche Lorraine has a lot of fat from the egg yolks, cheese, and cream. I've cut back to the fat by having only 2 egg yolks, fat-free cottage cheese, and a dab of fat-free milk. After this, you won't miss the crusted version!

Easy and Delicious Gluten-Free Brownies

Something new is here at the Salubrious Epicure blog! You can now search for gluten-free recipes over in the right column of the site. I'm kicking off my new gluten-free category with these delicious gluten-free brownies. They aren't as low in fat as my desserts usually are, but they aren't bad either—approximately 81 calories per brownie with just 4g fat. The basis of these beauties is, believe it or not, black beans. Gluten-free eaters and wheat eaters alike won't be able to resist the crumbly, melty, and chocolaty goodness.

Greek Grilled Chicken and Village Salad

I recently received a tiny gas hibachi grill. The only thing I'd ever grilled was a steak (delicious). Grilling chicken took a bit of research because, from what I've been told, it can get a bit dry cooking on the grill. I found a recipe that called for marinating the chicken in brine overnight. Well, I am a believer. This chicken turned out more flavorful than any I think I've ever cooked. The perfect accompaniments for the grilled chicken are a cucumber-based Greek salad, grilled potatoes, and, of course, tzatziki.

No-Boil, Veggie-Tastic Lasagna

This gorgeous and absolutely addictive lasagna is wonderful because you can use any kind of lasagna noodle and not have to boil it first. The secret is just adding more liquid to the sauce and pressing the noodles firmly into the sauce. This recipe was originally a vegetarian entreé, however, my husband demanded a meaty lasagna. Make it vegetarian by taking out the meat and increasing the mushrooms to 3-4 grated mushrooms. Look below the recipe for my solution to garlic bread.

Fudgier Buttermilk Brownies

Updated! This recipe hails from the New American Heart Association cookbook. To make it a lower-sugar recipe, I subbed in some Splenda® for the brown sugar. These are so good and so addictive.