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Say goodbye to plain pasta and add a touch of green with this Green Pesto Pasta recipe. With a touch of parmesan cheese and olive oil, this easy low-sodium dish is sure to become a dinner favorite.

Pesto means paste in Italian. The original Genovese pesto was made using a mortar and pestle so the texture was not perfectly smooth. Be careful when using your food processor not to overmix. For a lower-fat or thinner version of pesto, you can replace some of the oil with chicken or vegetable stock. (Pictured here with Red Pepper Coulis and Rosemary Balsamic Onions.)

This zesty citrus vinaigrette is perfect for summer salads, marinated vegetables, or any protein. Serve with Grilled Chicken Salad with Candied Pecans.

Chef's Secret: Mango can be substituted for the peach if you prefer.

Fruit is a great end to a meal. By experimenting with roasting and grilling fruit, you can bring out its maximum flavor. This recipe could easily be made with apples too.

Fruit is full of antioxidants, vitamins and fiber. If you want to take this on a road trip - pack fruit in small, individual plastic containers and keep in a cooler.

Asparagus is one of the first green veggies to start popping up in early spring. Here is a simple recipe that lets those spears shine! They’re seasoned with pepper and lemon zest, then finished with fresh lemon juice and a dusting of parmesan

This unique version of hummus can be made with red beets as well and should be served with crudite or whole grain pita chips. If you like it spicy, add 1/4 Tsp. (or more depending on how spicy you want it) of ground cayenne pepper to the ingredients when blending.