Grilled Swordfish Sandwiches with Summer Succotash

Recipes

The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.

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.

Pages

Prepare this salad ahead of time and serve chilled, if you like. Spoon into avocado halves and serve with whole wheat crackers for a refreshing lunch or dinner.

This traditional squash soup is a serious crowd pleaser. Put a spin on it by trying one of the flavorful variations suggested.

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 delightful and elegant vegetarian entrée or side dish for holiday meals. Acorn squash is stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked until meltingly sweet.

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.

Tart grapefruit becomes sweet and delicate when poached in a syrup of honey and warm spices. Serve with yogurt or fromage blanc for a delicious breakfast treat, or with vanilla ice cream for dessert.

Enjoy this simple vegetarian version of classic Spanish paella. We added lima beans and peas for extra flavor and protein. Topping with grilled tempeh would provide an even bigger protein boost. Rice in paella should be al dente, so take care not to add too much...

Pages