Jill Wendholt Silva is an award-winning food journalist and editor for the Kansas City Star. She is the author of the cookbook "Eating for Life" ($24.95, Kansas City Star Co.), featuring 100 recipes from her weekly column. Contact her at firstname.lastname@example.org.
CAN'T AFFORD a Caribbean cruise? Let your taste buds transport you to the tropics. Caribbean Shrimp Soup is a zesty dish that will help you get bikini-ready without taking a vacation from flavor. The soup's taste and quick assembly come from using a combination of low-sodium vegetable juice with vegetable stock, plus plenty of minced ginger and jalapeño for heat.
BRIGHT RED and juicy, cherry tomatoes are usually tossed into salads, eaten out of hand as a snack or used for a cheery garnish. But there's no reason you can't work the tiny tomatoes into a savory side dish.
LOOKING FOR new ideas for delicious, nutritious, quick-cooking and budget-conscious meals? Make lentils your go-to legume. One of the first foods ever cultivated, lentils have never really entered the mainstream of American cuisine. But that may be changing.
SWEET POTATOES are, well, suh-weet. In 1991, the Center for Science in the Public Interest ranked the sweet potato as the No. 1 veggie based on its high natural sugar content, complex carbohydrates, protein, vitamins A and C and calcium.
LONG BEFORE the meatball rolled off of spaghetti, the plump little darling had become a globe-trotter. Various food encyclopedias list the Danish fikadeller, the German Klopse, the Greek keftedes and the Spanish albondiga as prime examples of meatball cuisine.