For decades Alice Waters has been one of America's most vocal and influential champions for eating locally, organically and consciously.
Since 1971, she's run the renowned restaurant Chez Panisse in Berkeley, Calif.; in recent years she's advocated for healthier school lunches and wider access to organic foods. (She even helped convince Michelle Obama to plant an organic vegetable garden on the White House grounds in 2009.)
These delicious recipes reveal why Waters is so passionate about cooking with seasonal fresh produce and quality ingredients.
The creamy dressing for this salad may remind you of your favorite coleslaw. Waters adds crunch with toasted walnuts.
Per serving: 243 calories, 3g saturated fat, 11g carbohydrates, 2g protein, 3g fiber, 302mg sodium
When crisp asparagus stalks appear in the spring, this light treatment is a perfect way to highlight their fresh flavor.
Per serving: 243 calories, 5g saturated fat, 5g carbohydrates, 7g protein, 1g fiber, 511mg sodium
Creamy avocados and juicy beets are a match made in warm-weather heaven. Waters uses a refreshing, herb-rich dressing to bring the dish together.
Per serving: 408 calories, 5g saturated fat, 15g carbohydrates, 3g protein, 7g fiber, 361mg sodium
The meaty smokiness of roasted wild mushrooms in this dish is enhanced by the flavors of cognac and Champagne vinegar. It makes a memorable appetizer or accompaniment to a light lunch.
Per serving: 338 calories, 6g saturated fat, 44g carbohydrates, 12g protein, 3g fiber, 727mg sodium
Next page: 5 more healthy Alice Waters recipes. »