Viana La Place

The Good News Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It's another example of the "nothing wasted" approach that Italians take to their cooking: "I also strain the soup and use the broth as a base for other dishes," La Place says. More Healthy Vegetable Dishes
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Vegetable Carpaccio
Rating: Unrated
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For this refreshing starter, the nearly transparent slices of vegetables are enhanced with a lightly tangy, caper-dotted dressing. As with all simple vegetable dishes, the success of this salad depends entirely upon the quality of the ingredients you start with."Why go to all the bother of slicing the vegetables so thin?" you might ask. Slicing them paper-thin serves several functions: it allows the juices locked in the fibers to come to the surface of each slice, encourages greater absorption of the dressing and tenderizes dense vegetables such as artichokes and carrots. Using a mandoline-type slicer ensures neat, thin shavings.Plus: More Vegetable Recipes and Tips
The Good News Viana La Place gets wild mushrooms, a low-calorie source of protein and iron, from a forager named Lorenzo, who supplies San Francisco restaurants. She combines them with late-season tomatoes to make a chunky sauce, which is also delicious spread on grilled bread. More Healthy Poultry Dishes
Lemony Rice-Parsley Salad
Rating: Unrated
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The Good News Parsley is high in vitamins A, C and K and extremely low in calories. "It grows like wildfire in my garden," cookbook author Viana La Place says. "It's wonderful to rediscover an herb that is so flavorful and so good for you, too. It has a mineral richness you just can't beat." More Quick Side Dishes