Ep 3. Cooking Lite

In this episode of Barefoot Contessa, titled "Cooking Lite," Ina Garten focuses on creating healthier and lighter versions of some of her favorite dishes. She starts by making a Mexican chicken soup that is loaded with flavorful ingredients like cumin, chili powder, and fresh cilantro. To keep the recipe on the lighter side, she uses boneless, skinless chicken breasts and low-sodium chicken broth.

Next up, Ina puts a twist on one of her classic recipes by creating a lighter version of her famous truffle mac and cheese. Instead of using heavy cream and multiple kinds of cheese, she swaps in low-fat milk, a touch of flour, and a single type of cheese. She also adds roasted mushrooms to the mix for an extra boost of umami flavor.

For a refreshing side dish, Ina creates a colorful and crunchy slaw made with shredded red and green cabbage, carrots, and scallions. She dresses it in a homemade vinaigrette that includes apple cider vinegar and Dijon mustard.

Finally, Ina prepares a light yet satisfying dessert by whipping up individual berry pavlovas. She starts by making meringues with egg whites and sugar, then tops them with whipped cream and fresh raspberries and blueberries. The result is a sweet and airy treat that is perfect for summer.

Throughout the episode, Ina shares tips for lightening up recipes without sacrificing flavor. She emphasizes the importance of using high-quality ingredients and cooking techniques that maximize flavor without relying on excess fat or calories. With her signature down-to-earth attitude and approachable recipes, Ina proves that cooking light can be just as delicious as cooking indulgent dishes.