Fresh Cherry Limeade

Recipes

These Dijon mustard-spiked salmon cakes are a great light dinner with a big green salad and can be made into smaller patties for the perfect one-bite appetizer.

Roasting mushrooms to concentrate their flavor and then adding a few flame-cooked ones gives this vegetarian gratin wonderfully deep flavor.

Cheddar cheese and sweet cranberries complement each other nicely in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. A basket of these mini muffins looks tempting on the holiday brunch table.

Have breakfast in bed with our french toast made with delicate challah bread, top with fresh or thawed frozen berries and plenty of maple syrup.

Buttery puff pastry forms the base for these crunchy twists, perfect for serving as a snack or before a light meal.

Serve this colorful slaw at summer cookouts alongside your favorite grilled foods.

Thick, juicy halibut steaks coated with flavorful Cajun seasoning are a wonderful complement to this simple quinoa pilaf with spinach and tomatoes. The intensity of the halibut is matched by the savory quinoa.

Older kids can learn to make these themselves, and younger ones can be helpers. Remember to be careful with knives and sharp blender blades.

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An easy recipe that combines the sweet flavors of Italian sausage with the underused but delicious herb sage. Pair with a salad of arugula and fennel for a wonderful Italian meal.

Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.

The classic combo of apples and sharp cheddar cheese is right at home inside wheat tortillas.

This substantial porridge will take the edge off an early winter chill. If using dried beans, substitute with Calypso for a tasty and visually pleasing companion to the lacinato kale.

Few foods say "spring" better than mint. The color, texture and flavors of red bell pepper, green onions, pearled barley and fresh mint and basil makes this a consummate spring salad that stands well on its own or served on half an avocado or papaya.

Try this delicious "pasta" made from strips of summer squash and zucchini tossed with tomatoes, olive oil and fresh basil and oregano for a dish packed with bright flavors.

Packed with dried fruits and nuts, these bars make a great snack when you're on the go.

Use in sandwiches or wraps, or serve on a bed of sautéed veggies like spinach, carrots, bok choy or bell peppers.

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