Grilled Swordfish Sandwiches with Summer Succotash

Recipes

This date-worthy recipe proves that healthy budget meals aren't boring! As good as or better than a restaurant entree, it features salmon raised by our farmer partners committed to producing the most environmentally friendly farmed seafood.

Here's a terrific vegetarian main course that stars big, flavorful tomatoes in all their glory. We call for quinoa as a base for the stuffing, but you could substitute with 1 1/2 cups of just about any leftover cooked whole grain.

A classic party dish, this shrimp cocktail gets a verdant revamp with a spicy green onion- and sour cream-based dipping sauce. Make it with low-fat sour cream, if you like.

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with hot sauce or salsa, if you like.

Spoon this hot chocolate mix into jars to give as gifts, or keep some on hand in your own pantry for chilly afternoons. For a burst of flavor, try steeping a bag of mint or almond tea in the mug along with the hot chocolate.

Delicious served immediately or the following day -- if it lasts that long.

Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment.

We're not supposed to have a favorite, but in our series of dairy-free "nice creams," this peach and banana combo, rich with both almond butter and almondmilk, might just be the standout, especially when summer peaches are extra sweet!

This generous batch of pilaf-style whole grains and braised greens, features a blend of white and red quinoa, millet and buckwheat. You can vary the flavor by serving it with hot sauce, grated parmesan or just lots of black pepper. Try it topped with a poached egg...

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Serve this salad with chicken, fish, grilled tofu or simply on its own to wow a crowd. With tomatoes, corn, chives, basil and black beans, it packs a healthy dose of antioxidants.

Next time you prepare boneless, skinless chicken breast for dinner, cook a couple extra and slice them into strips for an easy lunch. In this recipe, we take leftover chicken strips and quickly make a "buffalo wings" inspired healthy lunchbox that's sure to please...

Creamy peanut butter and salty tamari anchor this hearty tofu-udon dish. The silky noodles, sauce and cabbage accented with color from the carrots and radishes make for a satisfying meal when served warm, at room temperature or even chilled.

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...

Gluten-free flours combine with apples, carrots, zucchini, raisins and walnuts in these satisfying and nutritious muffins. You can also try our Whole Grain Morning Glory Muffins...

For an authentic taste to this classic Greek salad, also called Saláta Horiátiki, use Greek olive oil, Kalamata olives, sheep or goat's milk feta and fresh oregano.

Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. The best part? No baking required! From The Whole Foods Market Cookbook.

Savor the peak of asparagus season (from March to late June) with this delightful dish. Roasting fresh, green spears enhances their flavor and provides for a more tender texture. Mushrooms, lightly sautéed in olive oil and garlic, add a delicious, earthy flavor....

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.

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