Smoked Salmon Crêpes with Creamed Peas

Recipes

This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.

Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.

Nutty tempeh has a satisfying protein texture that lends itself well to this vegetarian take on beef stroganoff. It will become a new family favorite!

Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to this fresh, cooling soup.

Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp. For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like.

Traditional ceviche is a popular Peruvian dish featuring raw fish marinated in lemon juice. In this vegetarian version, jalapeño, lime, cilantro, garlic and ginger add a spicy kick while coconut milk and tofu provide a soothing, creamy counter-balance.

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.

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This vegan, gluten-free cake is packed with flavor from a combination of baking chocolate and cocoa powder, and gets its sweetness from dates and applesauce instead of refined sugar.

We love these puddings with red grapefruit, but strawberries, raspberries or other seasonal fruits would also be terrific. Make the puddings in heart-shaped cups if you have them.

Make a small batch of quick-pickled vegetables for these tasty tostadas. If you don’t have white wine vinegar, use cider or red wine vinegar instead.

This delicious hummus gets gorgeous color and earthy flavor from cooked beets. Look for precooked beets in the produce department, or roast your own fresh beets.

These fries are fabulous served with simple baked or grilled fish or chicken, or enjoy them on their own as a snack.

This easy Asian-influenced soup is packed with flavor. We suggest using cod, but any firm-fleshed, thick fillet like halibut or pollock will work as well.

This rich, dense and very chocolaty cake gets a flavor hit from a topping of bay-leaf-infused whipped cream.

This irresistible and impressive shellfish stew can be made in about 30 minutes start to finish. We like the look of serving the lobster meat in the lobster shells, but you can also just mix it into the stew with the shrimp.

Our deliciously hearty take on tomato soup will warm up any meal. If you like, you can substitute 2 1/2 cups chopped frozen collards or other greens for the fresh collards in the recipe; the cooking time will remain the same.

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