This recipe evolved around my need for a highly nutritious, low calorie, easy meal that I could prepare in bulk and re-heat whenever I need a quick meal i.e. good food fast, not fast food! I bring this with me to school and work too, eventhough I work at a restaurant! I always cook tons of short grain brown rice at a time so I almost always have it on hand for this recipe. Enjoy! — posted by MichieBelle

Leek, Potato & Spinach Stew For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what’s in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese

Greek Salad with Sardines The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-tasting sardines. Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you’re lucky enough to have fresh sardines available in your supermarket, try them in place of the canned sardines.

A nice, low calorie vegetarian quesadilla! — posted by kaitlynm2188

Broccoli Rabe with Sun-Dried Tomatoes Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-wheat pasta and chickpeas or serve with roast chicken