Easy Zucchini and Tomato Bake

Recipes

Combine two holiday pie favorites with this pumpkin pie baked in a pecan shell. The subtle nuttiness of the crust adds to the wonderful pumpkin flavor and it's made even better with a dollop of homemade cinnamon whipped cream.

For a great meal on the go, add a can of your favorite beans to this salad, wrap it in a whole grain or gluten-free wrap and enjoy.

A basic bar recipe that yields ten naturally sweet, filling snacks for a pittance! Made primarily from dates they're dairy-free and low in fat and sodium, with no added sugar.

Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped herbs and grated cheese if you like.

A deliciously different take on white lasagna, with little (or no) cheese and big on veggies, here's a healthy, hearty and satisfying meal-in-one.

This is a fantastic side or first-course salad, but it will transition easily to a main course with a scoop of fresh crabmeat or grilled shrimp. Choose tomatoes of different colors and sizes for best effect: yellow, green, purple or striped, and a mix of large and...

This tangy and versatile vegan nut cheese is perfect to use on a sandwich, panini or bagel. It also goes well with roasted vegetables, grilled mushrooms and tomatoes.

As a tasty alternative, omit the mint and baste the cheese-filled squash with garlic-infused olive oil, using a fresh rosemary sprig as your basting brush. If you're cooking outdoors, try grilling the zucchini instead.

Tender grilled rack of lamb pairs perfectly with a smoky grilled fennel mixture brightened with fresh herbs. Make things easy and ask your butcher to french the racks of lamb for you.

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Enjoy this sweet and peppery beef with baked sweet potatoes or roasted broccoli. Leftover beef makes great roast beef sandwiches.

This soup is quick to prepare and delicious, too. To spice it up, add chopped fresh chiles before serving. Inspired by Whole Planet Foundation® microcredit client recipes.

This soup is simply made from pantry staples including vegetable broth, diced tomatoes, canned beans and dried pasta. Look to the freezer for some frozen spinach or other favorite vegetables to add. With a salad and bread, this makes a warming, healthful meal.

Grilled veggies topped with feta and herbs and baked on a cornmeal crust make for a quick, light meal. Feel free to use leftover grilled vegetables for this recipe. Rely on the season to guide you; choose what is at the peak of harvest to create your own custom...

The marinade for this flavorful chicken comes together quickly in a blender or processor. While the chicken marinates, you have time to make salads and other accompaniments for the meal. You'll want to make this no-fuss dish a regular feature at your summer...

Use seasonal berries for this refreshing salad, matching tangy goat cheese with sweet berries, roasted red onions, walnuts and tomatoes.

This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. A loaf of crusty bread is the only accompaniment you need for a complete meal.

The sweet and tangy dressing for this coleslaw also makes a wonderful all-purpose dressing for any salad. Turn this dish into a vegetarian main course by tossing in some cubed baked tofu.

Easy to make and fun to eat, this crispy wake-up-your-tastebuds tofu provides a delicious vegan version of traditional corn dogs. Sweet and hot mustard is the secret ingredient in the tangy, delicious coating.

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