Smoked Salmon Crêpes with Creamed Peas


Although these luscious shortcakes are delicious topped with strawberries, you can use all manner of other fruits, too. Blueberries, raspberries, peaches and plums are particularly tasty substitutes.

They're not as fluffy as an omelet, nor as dense as a frittata, and they're nothing like the tortillas you'll find this side of the Atlantic. But these potato and egg cakes are scrumptious, and you can add any fillings or flavors your heart desires.

Little hands can help make this sweet, creamy spread for organic graham crackers. Try with finely chopped fruit -- Gala apples or Bartlett pears -- on top; or add a little OJ or apple juice and make it a fruit dip.

Crisp asparagus, cabbage and carrot slaw make ideal filling for tender, roasted portobello mushrooms.

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.

Capers, sherry vinegar and Manchego cheese bring Mediterranean flair to grilled mushrooms and peppers. This dish can be served warm or at room temperature. Leftovers are equally delicious, so you may want to consider doubling the recipe.

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.


We updated this beloved casserole by omitting some of the butter and cheese and using whole grain pasta, too. The results are divine.

Breakfast, brunch or lunch for a crowd of house guests is not always easy and affordable. This recipe fills them up without draining your wallet. Double it by making twice the grits and sauteing the vegetables and shrimp in batches to keep from crowding the skillet...

Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster or portobello.

This is a great make-ahead recipe. Cool completely then freeze in an airtight container. Reheat frozen or thawed stew slowly in a large covered pot over medium-low heat until completely hot. Serve with lime wedges, warm naan bread and fruit chutney.

Serve these tender apples with a sweet-tart filling alongside roasted turkey or pork, a delicious pairing with the apples' hint of cardamom--though you could substitute cinnamon. They make a great stuffing alternative for those who don't eat wheat or gluten.

With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal.

Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable! Butternut squash, for example, delivers healthy carbohydrates, vitamins A and C plus potassium.

Lettuce and chicken cozy up in this easy meal that's short on prep, big on wow.

These tasty cookies are great with a small scoop of frozen yogurt on the side.