VT's low-calorie recipes are so packed with flavor and good-for-you ingredients that you won't miss a thing-except unneeded calories.

editor's pick

Salad of Shaved Fennel, Oranges, and Candied Pecans

Fresh fennel is popular in France year-round, but the traditional harvest period begins in November. Here, thin slices of the mildly anise-flavored bulb are tossed with baby arugula, Valencia orange slices, and red onion, and topped with candied pecans for an American touch.

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  Crunchy Goat Cheese, Nectarine, and Arugula Bites

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  Little bites of goat cheese are rolled in toasted breadcrumbs and paired with...

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  Spinach and Cheese Bourekas

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  Bourekas are savory filled pastries that Israelis often make with puff...

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  Goat Cheese, Melon, and Almond Toasts

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  Topping these toasts with thin, petal-like ribbons of cantaloupe makes the...

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  Zucchini Croquettes with Bell Pepper Confetti

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  These pretty summer hors d’oeuvres can be made ahead and served at room...

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  Herbes de Provence

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  The most common herbs used in Provençal cooking are mixed together in dried...

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  Dukka

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  In Egypt, this blend of coarsely ground nuts and spices is served with olive...

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  Herbed Mushroom Caviar

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  Serve this elegant mushroom caviar on toast points or thin baguette slices....

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  Tabil

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  In Tunisian Arabic, tabil means coriander, so it’s no surprise the pungent,...

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  Piri-Piri

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  In Spain and Portugal, piri-piri or peri-peri has become a generic term for...

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  Roasted Cauliflower with Ras el Hanout Tahini Sauce

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  This recipe showcases the flavor differences between fresh and roasted ras el...