ChefsBuzz - Healthy Recipes & World Cuisines

Make this your dip for Boneless Buffalo Wings and crunchy vegetables instead of a higher-fat blue cheese dressing. We’ve added a generous amount of cayenne pepper for fans of hot wings—omit the cayenne if you’re serving this to a less spicy crowd.

Ingredients

2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper

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Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and sliced
1 pound white or cremini mushrooms, quartered
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons dry sherry
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups bitter salad greens, such as frisee, arugula or baby dandelion greens
2 tablespoons grated Parmesan cheese

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This grown-up version of creamy mushroom soup is rich with earthy porcini and white mushrooms and tender, nutty grains of barley. We stir in just a bit of reduced-fat sour cream at the end—hold the heavy cream.

Ingredients

1/2 cup pearl barley
4 1/2 cups mushroom broth or reduced-sodium chicken broth, divided
1 ounce dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tablespoon extra-virgin olive oil
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery, finely chopped
1 tablespoon minced fresh sage or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry-to-medium sherry
1/2 cup reduced-fat sour cream
1/4 cup minced fresh chives

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