Grilled Swordfish Sandwiches with Summer Succotash

Recipes

There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. For a beautiful presentation, choose a combination of green, red, orange and...

Though ideal for picnics, you'll think of any excuse to make this rich, savory pie, especially when zucchini is in season. To punch up the flavor add a small handful of chopped fresh herbs or a generous pinch of freshly grated nutmeg.

This addictively delicious, lemony goat cheese spread is packed with sweet nibbles of fresh corn and hearts of palm. Serve with ciabatta bread, spread onto sandwiches or serve as a dip with whole grain pita chips.

This classic and versatile recipe is a perfect once-a-week meal. Serve the tender chicken along with the root vegetables and flavorful broth. Any leftover broth can be used within a few days or frozen to make stews, soups or sauces.

In a version of your favorite ice cream truck treat, this simple chocolate sauce hardens to a crispy coating over frozen desserts.

Chia seeds soaked overnight turn into a simple breakfast pudding, similar in consistency to tapioca.

Sautéed vegetables enhance your choice of russet or red potatoes in this casserole. Quickly prepare and pop in the oven to finish while getting the rest of your meal ready.

We love summer fruit and sometimes indulge in a bit of decadence in our preparation. Sweet dough topped with mascarpone cheese, fresh peaches and berries are finished with crème fraîche and fresh mint. This delicious treat is not your standard fruit bar.

Many varieties of pears and apples come into peak season in November. Enjoy the fruit flavors with the ginger coating on this turkey.

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Use this same method to make any style pizza you like. Simply top with items that suit your taste like pepperoni, diced ham, sliced peppers and onions or crumbled feta cheese.

Serve this perfect frittata for one with a green salad on the side, if you like.

An easy-to-throw-together, affordable stew that feeds a crowd. Top bowlfuls of this beefy tomato and corn stew with dollops of sour cream and spoonfuls of your favorite salsa. 

If needed, substitute 1 teaspoon dried parsley and 3/4 teaspoon dried thyme for the fresh herbs and the flavor will still be fantastic.

The quinoa in this recipe gets baked in the oven so it doesn't need to be precooked. Instead, it settles into the bottom of the pan and creates a moist crust. Quinoa is a super grain—it contains all 8 essential amino acids—making it a complete protein.

This dish will soon be a family favorite for casual suppers in the late summer and early fall. Use shiitake mushrooms in place of the cremini mushrooms, if you like.

A filling teatime treat—and great for kids to make at home—these buckeyes are a whole-grain take on a Midwest favorite. Roll these treats in shredded coconut, too, if you like.

Canned beans are a quick, no-cook protein option that readily absorbs the flavors of fresh herbs and roasted red peppers. Roast your own peppers or look for them in jars on grocery shelves near olives and pickles. Serve this hearty salad with whole wheat crackers,...

Serve this refreshing summer soup in cups or bowls, garnished with fragrant sprigs of mint. Substitute freshly squeezed orange juice for the apple juice, if you like.

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