Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Cardamom and garam masala add subtle spice to split peas and sweet potatoes.

Cowgirl Creamery developed their Organic Buckaroo Cheese in 2010 to celebrate Whole Foods Market's 30th birthday. Here we celebrate its great flavor in a light 21st-century update to the casseroles of yesteryear.

A hearty combination of mushrooms, greens, onions and beans makes a tasty filling for corn tortillas.

This grown-up grilled cheese features cranberry-orange goat cheese layered with roasted asparagus, salty prosciutto and a touch of pesto on hearty whole-grain bread.

A colorful and original variation on traditional chicken salad, this dish combines chicken and vegetables — crisp zucchini, grape tomatoes, baby spinach leaves and roasted peppers — with Kalamata olives and orzo pasta.

If you love sesame, you will love these cookies, rich in flavor from sesame seeds and subtly sweet from a touch of maple syrup.

Try this! At your game party, instead of chili, serve this hearty soup and learn the budget power of using a little bit of flavorful sausage to create a lot of satisfying food.

Grilling summer vegetables gives them a smoky sophistication we don't often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.

Fill these oat and nut cookies with your favorite fruit juice sweetened jam. We think strawberry, raspberry and apricot jams are particularly good.

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This easy, impressive roast is perfect for a celebratory meal. If you like, you can make the mint sauce up to a day ahead of time; just let it come to room temperature before serving.

This crunchy granola packed with sweet fruits and nuts is a delicious way to celebrate Passover, but it’s also tasty enough to turn to year-round. It’s great for breakfast, and also try it as an alternative to trail mix.

These whole wheat crêpes are filled with smoked salmon and topped with a creamy mixture of peas and dill. Matzoh fans can make a rustic version of these crêpes using matzoh meal; matzoh crêpes are very tender, so flip them carefully.

These deviled eggs put the color inside the egg, not outside, with the addition of beets to a classically creamy yolk filling. Look for precooked, peeled beets in the produce section.

A quick homemade, sweet-tart rhubarb jam is the perfect complement to salty, sliced ham, Dijon mustard and rustic, whole wheat toast.

Naturally sweet and fragrant, these gluten-free treats make the most of a ripe, juicy mango. A combination of almond flour and cornmeal creates the perfect, cake-y texture.

All at once tart, sweet, spicy and fresh, this crunchy celery salad is dressed with a tahini and date dressing spiked with lemon juice and mint.

Full of flavor from rich scallops, juicy shrimp and tender cod, these seafood burgers are topped with a tangy, roasted cabbage slaw. Serve with lemon wedges on the side.

Here’s to a classic St. Patrick’s Day double whammy, made with peas and edamame mashed into creamy potatoes and topped with browned pork sausages. Serve with cooked greens on the side for extra luck.

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