Easy Zucchini and Tomato Bake

Recipes

This hearty bruschetta is made with our beloved Seeduction® bread and topped with wilted chard, tender mushrooms and fresh tarragon.

This recipe combines the tangy flavor of quick-pickled spinach with ground pork and is served over rice. The original version would use water spinach, but we substituted more widely available baby spinach.

Searing green beans in a dry wok gives them a mild smoky flavor; you can get the same blistered effect with a large cast-iron skillet if you don't have a wok.

Here's an oven-baked dish that's an easy solution for busy weeknights. Serve with green beans alongside and dinner is done. If you're not crazy about curry, substitute dried dill for the curry powder, though your rice won't be quite as "sunny."

Enjoy a thick square of this cake with coffee in the morning, tea at night or as a mid-day snack. The sweetness comes from bananas and dates, and richness comes from light coconut milk.

Rich and creamy, here's a lime- and cilantro-spiked creamy bean dip that pairs perfectly with our spicy, crunchy potato chips. Watch it disappear!

Here's a healthy soup based on a Mardi Gras favorite in which traditional red kidney beans and Cajun flavors meld with hearty red rice and dark, leafy greens. Don't forget hot sauce for the table!

This rich, dark holiday bread is perfect as is. But if you're in the mood to dress it up, serve warm slices with a scoop of raspberry sorbet, dollop of lemon curd or smear of lowfat cream cheese.

A simple, fresh and flavorful treatment for swordfish.

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This lovely salad assembles easily and makes a perfect side for many fall entrées. A combination of velvety butter lettuce and crisp baby spinach, roasted pumpkin seeds, slivers of Asiago cheese and balsamic vinaigrette brings a delicate dance of flavors to the...

Picking up prepared foods, like a rotisserie chicken, and combining them with fresh items produces a great meal in minutes. Assemble these tostadas for a crunchy, savory and amazingly fast dinner.

Cold lentils mixed with colorful vegetables, a touch of lemon juice and olive oil make a refreshing side dish for the summer table.

Chipotle chiles, which are simply smoked jalapeños, flavor this vegetarian chili. Serve bowls of the smoky stuff with squares of warm cornbread on the side to crumble on top.

The trick to a perfect presentation is lining your baking pan with well-greased parchment paper to ensure that none of the cake sticks.

The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with your teeth. Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart...

A nice change from the standard green salad, this crunchy jicama side dish incorporates chopped cucumber, freshly squeezed lime juice and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes.

This colorful tuna salad makes a satisfying lunch or dinner served alongside a pile of greens. We love the contrast in textures of the beans, walnuts, tuna and chewy sourdough.

This appetizer of toasted garlic bread dipped in creamy baked goat cheese and tomato sauce is inspired by the classic Spanish tapas, Queso de Cabra con Tomate.

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