Easy Zucchini and Tomato Bake

Recipes

This cool sipper is so lip-smacking good that you'll be tempted to make a second batch even before the first is gone. Take advantage of fresh, summer fruit by adding cantaloupe, honeydew or watermelon. And feel free to add the ice to the blender if you want grown-...

Replace butter or shortening with coconut oil and milk with coconut milk in these simple biscuits. You won't taste the coconut flavor but the biscuits will melt in your mouth thanks to their tender texture.

This rich and creamy pumpkin dessert features pretzel crisps to make the sweet and salty crust.

Curry powder and almondmilk conspire here with cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in...

The popular combo of bacon, lettuce and tomato stars in this crowd-pleasing pasta salad. Instead of chopping the cooked bacon, try cutting it with kitchen scissors for thin, even pieces.

Brown rice is a nutritious whole grain that delivers fiber, protein and selenium. It is not another type of rice; it's the same as white rice without all the good stuff removed in processing.

The colorful combination of beets, red grapefruit and mint is as delicious as it is healthy. Roasting your own beets is easy, but for a shortcut substitute 14 ounces of the precooked, vacuum-packed beets you can find in the refrigerated section of the produce...

A medley of herbs combine to make an intense green purée. A touch of butter and Parmesan soften the vivid herbal flavors and vegetables round out the dish. If you have leftover herb purée, toss it with cooked shrimp or chicken.

Our exclusive holiday brie is something you can keep in the fridge to be ready to entertain any time, whether you serve it simply with crackers or using this easy, but elegant recipe. For a special touch, garnish with toasted slivered almonds.

Pages

Kale is a chefs' favorite for simple leafy green sautés. The dark bluish-green, finely curled leaves are a visual treat while the mild, slightly peppery flavor blends with garlic, water chestnuts and mushrooms for a delightful dish.

Pack this quick-and-easy salad for lunch or serve it as a side dish with an Asian meal. For a shortcut, pick up pre-cut veggies from the salad bar.

This traditional Roman dish is classically made with veal but can also be made with chicken and turkey. Quick-cooking chicken cutlets are topped with paper-thin slices of prosciutto and whole sage leaves and finished with a simple white-wine pan sauce.

Everyone loves these tender, crumbly cookies.

Named for Linz, Austria, this is one of the oldest known cakes, mentioned in cookbooks as early as 1653. Because chocolate and berries are such a delicious pair, we've added a bit of cocoa to the crust.

A coffee, brown sugar and butter rub adds unique and flavorful crispness to whole roasted chicken. Feel free to substitute individual chicken pieces if you like, or try the rub on pork, beef or duck.

The sweet taste of oranges and dried currants complements the nutty-flavored brown rice and almonds in this pilaf. Citrus notes make it a perfect accompaniment to chicken or fish.

Poaching pears in Whole Trade™ jasmine green tea creates a fragrant and delicate dessert. Serve with your favorite gingersnap cookies on the side.

Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale for the collard greens, if you like.

Pages