Try going meatless at least one night a week. These vegetarian dinners make it hard to find an excuse not to.
Prep Pointer: Halve leeks lengthwise, and rinse thoroughly.
Serve with Greens and Shallot Vinaigrette: Combine 2 tablespoons olive oil, 2 tablespoons sherry vinegar, ¼ teaspoon black pepper, and 1/8 teaspoon salt in a medium bowl. Add 6 cups gourmet salad greens and 1 sliced shallot to bowl; toss gently. CALORIES 82; FAT 6.8g (sat 0.9g); SODIUM 120mg