Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Move over, butter! Coconut milk infused with ginger makes a uniquely flavorful sauce for sweet corn. You can use leftover sauce over steamed vegetables, cold noodles or sliced melon.

Sautéed shrimp with a side of couscous and a baby field greens salad provide a lovely dinner. Combine any leftover with red peppers, arugula and Parmesan for a hearty salad the following day. Preparation time is minimal with spectacular results.

This rich bread-like cake is traditionally served in Mexico on January 6th, Three Kings Day. A coin or small figurine is baked into this ring-shaped cake. Traditionally, whoever finds the hidden treasure in their piece of cake must host a party on Candelmas Day,...

The attractive contrast of mixed greens and orange melon is just a prelude to the refreshingly light flavor of this simple summer salad. Chewy dried cherries and crunchy toasted pecans add flair and texture to the smooth tofu and balsamic vinaigrette.

This Asian-inspired salad is easy and full of flavor, combining crunchy cashews with sweet oranges and baby corn. Ingredients with an asterisk (*) are available in the Whole Foods...

This vibrantly colored stir-fry features shrimp with snow peas, sugar snap peas and green peas. The stir-frying goes quickly, so be sure to measure all of the ingredients before you start cooking. Serve with brown or white rice.

Replace shrimp with grilled chicken or prepared baked tofu.

A sure-fire hit when you need dinner in a flash, we love the pairing of this salad and our authentic Whole Kitchen™ Three Cheese Quiche. It has a delicate European crust and a rich filling that is immensely satisfying.

Fresh parsley leaves, sweet cherry tomatoes and tart lime juice make a lively little salad for topping mild-flavored catfish. Substitute some of the parsley with cilantro, if you wish.

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Easy as 1-2-3, this creamy, sweet and cool snack or dessert proves that added sugar and oil are not always necessary to satisfy your cravings. Keep some peeled bananas in your freezer so they'll be ready when you are.

This simple side dish gives a cool note to summer suppers and works well with salmon or lamb. Any mild-flavored vinegar can be used in this warm weather recipe. Recipe courtesy of the cooks at food52.com.

Balsamic vinegar is good friends with buffalo mozzarella. The tanginess of the vinegar is a nice complement to the subtlety of the cheese. Because this recipe is a little bit sweet and a little bit savory it can be served as a appetizer or dessert.

Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com.

For a variation on classic picnic potato salad, try this recipe featuring a mustard and cider vinegar dressing instead of the standard mayonnaise base.

This is a dish that keeps on giving. The peach halves, gently poached in a fragrant syrup of white wine and sugar infused with fresh basil, make a gorgeous, aromatic dessert.

A simple dressing of tahini, apple cider vinegar and apple juice makes a tasty partner for steamed broccoli.

This dish is well-balanced, with tart, sweet and savory playing off each other with every bite -- not to mention the fact that it's beautiful to look at, studded with brightly colored chunks of squash, golden sultanas and green flecks of mint.

This fragrant, beautifully browned turkey produces very flavorful pan juices. Use them as a base for a simple gravy, or just spoon off excess fat and serve them as they are.

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