recipes
Filed Under: high fiber  

- 1 1/2 cups semi-pearled farro
- 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
- 1 8-ounce package sugar snap peas
- 12 ounces grape tomatoes, halved
- 1/2 cup chopped red onion
- 6 tablespoons chopped fresh dill
- 1/2 cup olive oil
- 1/4 cup Sherry wine vinegar
- 1 7-ounce package feta cheese, crumbled

- 1 1/2 pounds baby potatoes or new red potatoes, unpeeled
- 2 tablespoons butter
- 2 tablespoons canola oil
- 4 6- to 8-ounce skinless wild salmon fillets
- 2 cups dry white wine
- 2 large shallots, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 1/2 cups low-salt chicken broth
- 2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 1/2 pounds baby spinach leaves

- 2 ounces dried porcini mushrooms (about 2 cups)
- 1 stick (1/2 cup) unsalted butter
- 2 1/2 cups boiling water
- 1 1/2 pounds Brussels sprouts
- 5 cups chicken broth
- 1 cup finely chopped onion
- 1 ounce dried morel mushrooms (about 1 cup)
- 2 1/2 cups bulgur (preferably coarse)
- 1 cup packed fresh flat-leafed parsley leaves

- 3 tablespoons honey
- 6 tablespoons dried cranberries
- 3 tablespoons chopped fresh mint 8 1-inch-thick lamb rib chops
- 2 small Asian pears, cored, diced
- 3 large kiwis, peeled, diced
- 1/4 cup chopped green onions
- 2 tablespoons fresh lemon juice

- 2 tablespoons chopped fresh basil
- Nonstick vegetable oil spray
- 1 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- 2 large leeks (white and pale green parts only), chopped
- 1/2 teaspoon saffron threads 1 1/2 cups frozen baby lima beans, thawed 1 6-ounce package fresh baby spinach, trimmed, thinly sliced
- 1 fennel bulb, finely chopped (about 1 1/2 cups)
- 2 cups pearl barley
- 6 1/2 cups canned low-salt chicken broth
- Fresh basil sprigs

- 3 tablespoons chopped unsalted dry roasted pistachios
- 1 11 1/2-ounce can apricot-pineapple nectar
- 1/4 cup rice vinegar
- 1/4 cup chopped dried apricots (about 1 ounce) 1 1/4 pounds slender green beans, trimmed 1 5-ounce package mixed baby greens 1 papaya, peeled, seeded, thinly sliced lengthwise
- 1 1/2 ounces ricotta salata* or feta cheese, crumbled*Available at cheese shops, some Italian markets and some specialty foods stores.

- 1 pound sugar snap peas and/or snow peas
- 3 tablespoons olive oilAccompaniment: freshly grated Parmigiano-Reggiano
- 2 shallots
- 1/2 pound sliced pancetta or 1/4 pound sliced bacon
- 2 pounds fresh peas in pod or one 10-ounce box frozen baby peas
- 1 pound dried farfalle or rotini

- 1/4 teaspoon freshly ground black pepper
- 2 celery ribs
- 1/2 teaspoon salt
- 1/4 cup chicken broth
- 1 tablespoon coarse-grained mustard
- 1 medium zucchini (1/2 pound)
- 1 tablespoon olive oil
- 4 scallions
- 2 tablespoons freshlemon juice
- 1/2 bunch arugula (4 ounces)
- 1/2 cup short-grain brown rice
- 1 carrot
- 1 yellow bell pepper

- 2 garlic cloves, unpeeled
- 1 pound carrots, peeled, cut into 1/2-inch-thick rounds
- 2 pounds plum tomatoes, halved lengthwise
- Nonstick vegetable oil spray
- 2 3/4 cups (about) low-fat (1%) milk
- 1 large onion, thinly sliced
- 1/2 cup thinly sliced fresh basil
- 1 tablespoon olive oil 2 1/2 cups water