ST. HELENA, Calif. - The Harvard Medical School and The Culinary Institute of America want you to be healthier by eating better. The institutions have joined forces and placed doctors and chefs on the same team in an attempt to fight the battle against obesity in the United States.

"If there is bad news in the diet and health arena - alarmingly high rates of chronic diseases and related health problems and, at least in part as a result, skyrocketing, unsustainable health care costs - there is also some good news," said Dr. David Eisenberg, director of the Osher Institute at Harvard Medical School and one of the leaders of a recent series of educational conferences held at the Greystone campus of The Culinary Institute of America. "Increasingly, Americans are seeking out the big, bold, bright flavors from a wider range of cultures, from the Mediterranean to Asia and Latin America."

These cultures "represent a rich, delicious source of inspiration for cooking with vegetables, fruits, whole grains, legumes, nuts, vegetable oils, and other healthful foods from plant sources - all foods that should be more emphasized in our diets," Eisenberg said.

The conferences include a twice-yearly event called "Healthy Kitchens, Healthy Lives" and an annual "Worlds of Healthy Flavors" leadership retreat. The Healthy Kitchens conference teaches doctors and other health care professionals about cooking better food, during seminars and hands-on cooking instruction taught by some of the best chefs in the world. "Worlds of Healthy Flavors" is aimed at industry chefs for chain restaurants, leading hotels, supermarkets and volume food-service operators. (For more information, visit the Web site: healthykitchens.org.)

Harvard Medical School proposes an Eat, Drink and Weigh Less Food Pyramid with a base of daily exercise and weight awareness, followed by eating plenty of fruits and vegetables, plant oils and whole grains. The pyramid is topped by nuts, tofu, legumes, fish, seafood, poultry and eggs, then dairy foods and daily vitamins.

The pyramid also suggests that lean red meat and refined carbohydrates (sweetened beverages, white bread, white rice, white pasta, potatoes and sweets) should be consumed sparingly.

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ESCAROLE AND WHOLE-WHEAT PASTA

Preparation time: 20 minutes

Cooking time: 20 minutes

Yield: 6 servings

This recipe was developed by Mark Graham, a former chef in the Tribune test kitchen.

1 pound whole-wheat pasta, such as penne

2 tablespoons olive oil

1 anchovy, packed in oil, optional

½ onion, thinly sliced

½ teaspoon red pepper flakes

2 cloves garlic, minced

1 head escarole, cut into 2-inch strips

1 can (14 ounces) garbanzo beans, drained

Juice and zest of 1 Meyer or regular lemon

1 teaspoon capers, drained

½ teaspoon each: minced fresh rosemary, salt

Freshly ground pepper

1 tablespoon maple syrup

1 cup toasted pecans, chopped, see note

¾ cup flat-leaf parsley, chopped

½ cup shredded Parmesan cheese

1. Cook pasta according to package directions; drain, reserving 1 cup of the cooking liquid.

2. Meanwhile, heat the olive oil in large skillet over medium heat. Stir in anchovy, onion and red pepper flakes; cook, stirring, until onions become soft and anchovy has dissolved, about 3 minutes. Stir in garlic, escarole, garbanzo beans, lemon juice, capers, rosemary and salt, stirring constantly, until escarole is coated and slightly wilted, about 1 minute.

3. Lower heat to medium-low; cover. Cook until escarole is soft and beans are heated through, about 6 minutes. Remove from heat; stir in reserved cooking liquid, maple syrup and lemon zest. Add drained pasta; toss to coat evenly. Sprinkle with pecans, parsley and Parmesan.

Note: Toast nuts in a small dry skillet over medium heat, stirring frequently, until aromatic, about 5 minutes. Do not overcook; they will continue to cook off the heat.

Nutrition information per serving: 581 calories, 36% of calories from fat, 23 g fat, 3 g saturated fat, 5 mg cholesterol, 82 g carbohydrates, 20 g protein, 549 mg sodium, 18 g fiber

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SAVORY OATMEAL

Preparation time: 20 minutes

Microwaving time: 8 minutes

Standing time: 1 minute

Yield: 2 servings

Eating healthier for chef Mark Graham means embracing some familiar cupboard items and reinventing them. Oatmeal, for example, can be eaten in a savory form, such as this easy microwave dish. It can be a hearty main course or a side dish for grilled shrimp or chicken.

½ tablespoon butter

½ each: poblano pepper, red pepper, diced small

2 anchovies

1 shallot, thinly sliced

1 ½ cups arugula, thinly sliced

1 tablespoon olive oil

1 tablespoon capers, drained

1 teaspoon each: chili powder, fish sauce

¼ teaspoon salt, optional

Freshly ground pepper

1 ½ cups water

½ cup quick-cooking steel-cut oats

1. Place butter in a 2-quart microwave-proof casserole dish; microwave on high 1 minute. Add the peppers, anchovies, shallot, arugula, olive oil, capers, chili powder, fish sauce, salt and pepper to taste; stir to combine.

2. Microwave on high 2 minutes, stirring once. Stir in water and oats; microwave, uncovered, stirring once, at 50 percent power until oatmeal is tender, 5-6 minutes. Let stand 1 minute; stir before serving.

Nutrition information per serving: 280 calories, 42% of calories from fat, 13 g fat, 3 g saturated fat, 12 mg cholesterol, 33 g carbohydrates, 8 g protein, 408 mg sodium, 6 g fiber