Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Best used as a spread for toasted whole grain bread, this could also be a simple dip for crisp vegetables or crackers.

Serve these unique sweet-and-sour pickles with charcuterie, strong cheeses or grilled meats—that's if you have any leftover from snacking! You can pack them in a single quart jar as the recipe directs, or divide the ingredients between two pint (2-cup) jars and...

Silken tofu is a priceless ingredient when it comes to making smooth and creamy pies like this one. Vegan pumpkin pecan pie will stand up well on any holiday dessert buffet.

Tempeh is full of protein and flavor and pairs well with juicy bell peppers, tender kidney beans and tangy tomatoes in this hearty chili. Serve with a few tortilla chips on the side.

The kabocha squash, with its striking jade green rind, makes soup preparation a snap since there's no need to peel the skin. Serve with a thick slice of crusty bread for a warm, satisfying meal.

Braising in flavorful ingredients is the secret to making lesser-known (and right-priced!) cuts of beef impressive. The beef can be cooked and shredded up to three days ahead and then gently reheated with a splash of water.

Fresh with juicy summer fruit and cooling mint, this juice-based gelatin fruit salad is a delicious throwback to childhood. Make it ahead for backyard barbeques, and feel free to substitute grapes or nectarines for the peaches and blueberries.

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.

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.

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Sure, pasta salad is nothing new but the summertime flavor of grilled vegetables and our tender mozzarella make it a party favorite. Feel free to change it up with different veggies or dressings.

This green salad is packed with colorful, crunchy veggies, making it an excellent complement to chili and other south of the border entrées.

Making your own ranch dressing is surprisingly easy. Your salads will thank you!

This appetizer is perfect to serve on plates or to pass around at your next party. It goes beautifully with red or sparkling wine.

Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra-virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. 

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.

Lavender adds a fragrant touch to this tempting union of stone fruits, blackberries and sweet ice cream. A decidedly unique summer treat.

Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. Serve as a light lunch or with an entrée of your choice, a fresh green salad, and a glass of dry rosé or white wine for a beautiful fall dinner.

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