Follow this recipe (and the variation that follows) to make terrines using different fruit-flavor combinations; just start with six ounces of each of three types of fruit. Berries and stone fruits (plums, peaches, and nectarines) need to be cooked before pureeing, while melons and mangoes do not.
This yogurt and quinoa breakfast dish from nutritionist Cynthia Sass's "Cinch!" cookbook gets an extra boost of nutrition from a surprising source: cinnamon. The flavorful spice contains four times as many antioxidants as a handful of blueberries.
Also Try: California Sunshine Salad, Mediterranean Broccoli Couscous Platter, Salmon-Ginger Rice Bowl