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Shrimp and Snow Pea Salad With Sesame

Photo by Scott Suchman for The Washington Post     In this refreshing and satisfying salad, crisp, green snow peas are cut on the diagonal into diamond-shaped shards, and chilled shrimp are halved to form thin semicircles that nestle seamlessly into the other ingredients, giving it an unforgettable, breezy elegance. Serve as a main courseRead More

Pasta Salad With Salmon and Dill

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post   In this satisfying, main-course salad, pasta shells are tossed with salmon, celery and onion in a creamy, dill-flecked dressing. A combination of yogurt and mayonnaise gives the dressing ample richness while keeping it more healthful. The shell-shaped pasta is idealRead More

Blueberry Almond Clafoutis

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post     This custardy gluten-free dessert made with almond flour and topped with sliced almonds is fragrant with cardamom and brims with blueberries. Lightly sweetened with honey, it’s a more healthful way to satisfy a sweet tooth. Storage: The clafoutis is bestRead More

Lemon Potatoes With Beans and Feta

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post     This recipe turns traditional Greek lemon potatoes — with their bright tanginess, creamy insides and browned outsides — into a complete, healthful vegetarian meal with the addition of crisp green beans, meaty butter beans (or any white bean) and a sprinkleRead More

Blueberry Crumble Bars

  These blueberry bars bring the delight of a classic jam-filled, crumble fruit bar but in a more healthful way. Sweetened with whole fruit and a small amount of maple syrup, the result delivers a granola bar vibe. The bars’ nutty base has a lovely chew from dried fruit, jammy centers brimming with blueberry flavorRead More