Sweet potatoes are in my seasonal repertoire this time of year, so I'm always on the lookout for new ways to enjoy them. When roasting, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so top it on just before serving.
Detox Cred: Pile your plate with healthy dark leafy greens. Kale, which boasts a cool 45 flavonoids (plant pigments that promote antioxidant activity in the body), helps lower cholesterol as effectively as some prescription drugs.
For the best you've ever tasted, think outside the box. This do-it-yourself mix can be customized with whatever nuts, seeds, and dried fruit sound good to you. (We've included some of our favorite combinations.)
Peter Berley, former executive chef of Angelica Kitchen in New York City and author of "The Flexitarian Table," created this healthier version of a traditional family favorite."My mom liked to combine apple, celery, raisins, and walnuts with some mayo," he says. "It was one of the salady things she'd put out with the meal. My recipe is a postmodern expression of that. The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."