This Herb and Lemon Blend for Marinades is low in sodium but high in flavor! It’s herby and bright with just the right mix of dried ingredients to make any dish come to life and zing!

Got a hankering for warm pasta AND cool salad? This composed salad pairs the best of both plant worlds: whole grain penne pasta with fresh spinach or arugula; then adds bright and tangy raspberries, coated by pungent balsamic vinaigrette. Big or small it gratifies that hankering and much more!

While most cakes require a fine balance of ingredients, some cakes do not need butter or flour for success. In this recipe for Olive Oil Cake flavorful olive oil replaces butter and adds richness, moisture and flavor. Stone-ground cornmeal replaces flour and contributes a crumbly texture. This results in a grainier texture than refined cornmeal.

Seems like a zillion tuna spread/salad recipes exist for an equal number of tuna tastes. This recipe for Tuna Caper Spread features the brininess of capers, anchovies and sun-dried tomatoes without going overboard in sodium since they may be rinsed before using. The freshness of lemon and parsley elevate its character from tinned to tantalizing! An occasional taste treat—in no time!

Tangy tomatoes, toasted bread and tantalizing cheese—ticks all the best tastes and textures!

A simple vinaigrette such as Basic Vinaigrette Salad Dressing with Herb and Lemon Blend is a staple salad dressing that can remain refrigerated as needed for salads and vegetables