Not your average stir-fry: Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious dinner plate. Plus, spoonful for spoonful, the dark grain has more anthocyanin antioxidants than blueberries. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.
This zesty salsa will last up to four days when refrigerated in a sealed container. It can be served on toasted whole-wheat bread or tofu that is sliced and oven-baked for 10 minutes at 350 degrees.
Per serving: 51 calories; 2 g protein; 2 g fat; 8 g carbs; 3 g fiber
Add or substitute your favorite vegetables. Carefully untwist parchment to check doneness; some vegetables may take longer to cook. Per serving: 107 calories, 7 g fat, 0 mg cholesterol, 11 g carbs, 726 mg sodium, 2 g protein, 1 g fiber
Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sauteed soft-shell crabs -- all recipes from chef Alfred Portale -- for a delicious summer meal your whole family will enjoy.