This creme brulee recipe is full of flavor not fat--perfect for a dessert on a chilly evening.

Submitted by CHEF_MEG

Garlic is good for more than keeping away vampires. It's also quite good for you and full of flavor. Roasting garlic mellows its flavor and gives it a creamy texture.

Submitted by CHEF_MEG

Try this spicy Asian paste in your slow-cooker stews, broth based soups, or combined with yogurt as a zippy sandwich spread.

Submitted by CHEF_MEG

I love ranch dressing, but it's so heavy! Here's a lighter version that also happens to be vegan. You can substitute regular low-fat mayonnaise and skim milk for the coconut milk and vegan mayo.

We tend to think of herbs as garnishes, but parsley takes a starring role in this fresh pesto.

Submitted by CHEF_MEG

Caponata is a Mediterranean vegetable stew. Eat it as is, or atop toasted whole-wheat bread or pasta.

Submitted by CHEF_MEG

The dressing makes the fruit an extra-sweet treat.

Flank steak is lean, affordable and flavorful, but it's often tough. Marinade it and cut against the grain to keep it as tender as it is tasty!

These are so cute and colorful! The kiwi in the bottom of the cup not only adds more fruit and color to the freezer pop, it also holds the stick in place.

Submitted by CHEF_MEG