Recipes include Potato Skin Nachos and Red Bell Pepper Crostini, Melon-Berry Kebabs and Horseradish and Dill Sour Cream Dip among the Appetizers and Snacks; Gazpacho, Minestrone, Corn and Green Chile are among the Soups (there are also recipes for making your own lower sodium Beef, Chicken and Vegetable stock base broths); Salads and Salad Dressings include Spicy Shrimp Salad, Asian Brown Rice and Vegetable Salad, Summer Pasta Salad, Southwestern Black-Eyed Pea Salad, Red Potato Salad, Ranch Dressing with Fresh Herbs and Cider Vinaigrette; and then there are plenty of seafood (like Pecan Crusted Catfish with Zesty Tartar Sauce), poultry (e.g., Blackberry and Balsamic Chicken), beef (e.g., Sirloin with Red Wine and Mushroom Sauce) and vegetarian (Crustless Garden Quiche, Eggplant Lasagna, Fettuccine Alfredo) offerings.
The cookbook also has chapters for Breads and Breakfast Dishes and a nice assortment of desserts, such as Denver Chocolate Pudding Cake, Caramel Flan, Deep-Dish Cherry Pie and Strawberry Banana Sorbet. And because condiments tend to be high in sodium or if low in sodium they tend to be lacking in zing, there are recipes for homemade ketchup, chili sauce, barbecue sauce, tartar sauce, mustard and mayonnaise that -- as the book suggests -- may make you "wonder why you ever bought the bottled kind."
