Grilled Swordfish Sandwiches with Summer Succotash

Recipes

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat — it's even tastier after the flavors meld.

Rich nuts and sweet dates make a tasty topping for mixed berries in this no-cook version of berry crisp.

It's hard to believe when you taste them, but these sweet treasures are gluten free, egg free and dairy free. They're perfect for birthday parties, holidays or any occasion where there's a reason to celebrate with moist, delicious cupcakes.

If you're a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.

This is a burger that requires a ravenous appetite and begs to be eaten in generous mouthfuls, each including all of the different components. Recipe courtesy of the cooks at food52.com.

In this kid-friendly recipe, egg salad can be used instead of hummus, if you like.

A medley of organic vegetables gives this wholesome stew loads of nutrients and a hearty broth. Chipotle peppers and flavorful Mexican seasonings add spice, while whole green beans and chunks of corn and squash make for a pleasing, colorful presentation.

Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden...or the neighbors'.

A great way to serve this salad is to slice a 9-inch round focaccia in half horizontally, fill it with the tuna, and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour, and the dressing will seep into the bread. Slice and...

Pages

Thinly sliced summer squash fills in as a flavorful no-cook pasta salad at your next cookout or picnic. Enjoy with grilled sausages, on a grilled chicken sandwich or over a bed of mixed greens.

Transform our sweet limeade into this classic icy Italian treat. Be sure to clear out space in the freezer and set aside 3 to 4 hours for freezing. Kids love to help with stirring. Serve with fresh berries or try a splash of tequila (for adults only of course!)....

This terrifically flavorful soup is a great way to enjoy fresh sweet corn and aromatic basil. We suggest serving it chilled, though it’s delicious hot as well.

Here’s a terrific summer-ready dressing that is great on salads, burgers, as a dip for veggies, as a sandwich spread and more. This generous batch takes just a few minutes to make and will keep for up to 5 days in the fridge.

There’s more than one way to layer a Caprese. Here we’ve given tofu a flavorful “cure” of vinegar and sea salt, then air-dried it in the fridge until it’s delightfully firm and creamy, for a mozzarella stand-in.

This easy appetizer is packed with flavor and crunch and comes together in less than half and hour — that means less time in the kitchen and more time enjoying long summer evenings! Spoon the mixture into halved mini sweet peppers to serve it as a festive party...

This new take on the classic Caprese replaces tomatoes with slices of sweet summer melon. Serve it with ciabatta as the centerpiece of a light lunch or brunch, or as a first course at dinner.

Topped with pickled cabbage, melted cheese and a mixture of smoky barbecue sauce and sour cream, these burgers are the perfect excuse to fire up the grill.

Turn this traditional chocolate sheet cake into handheld treats made with whole wheat pastry flour and sweet potato purée. Perfect for tailgating and potlucks, these cupcakes are best enjoyed the day they are made.

Pages