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This summer side cooks quickly, so the veggies retain their nutrients.

This shrimp appetizer almost has the iron of steak but far fewer calories.

Scallops are rich in iodine, essential to a healthy thyroid and metabolism.

You can use any kind of crab, or even dip lump crabmeat in the sauces.

Clark Frasier and Mark Gaier, of Arrows restaurant in Ogunquit, Maine, use beef but keep calories low.

Bring on the bacon! For an even leaner option, try turkey bacon in Conlan’s creation.

Cherries, a good source of cancer-fighting antioxidants, add a surprising fruity flavor to this chunky classic from Conlan. Bonus: Walnuts provide healthy fats.

Conlan's French twist on tuna gives you nearly 1 g of heart-healthy omega-3 fatty acids along with the tart and tangy taste of olives, anchovies and capers.

Terry Conlan, of Lake Austin Spa Resort in Austin, Texas, stuffs a salad between slices of bread.

David Burke, of David Burke at Bloomingdale’s in New York City, subs flavor for fat in every melty mouthful.

Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.

Jean-Georges Vongerichten, of Spice Market in New York City, packs in vitamin C.

A dish that may help prevent cancer, from Chan Le at Le Colonial in Chicago.

This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.

Reduced-fat ingredients create a light, creamy cake.