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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Looking for a sweet, refreshing snack or breakfast? Try this creamy smoothie.

As an alternative to serving this bright, tart condiment with roasted turkey or chicken, stir a spoonful of it into a cup of yogurt or a tall smoothie for breakfast.

All manner of dried fruits are delicious in this recipe. Try adding a handful of sliced dried apricots, dried cranberries or raisins to this filling morning mix. It's equally good eaten out-of-hand as a snack.

Mushroom-topped steaks with a side of bow tie noodles and a bright cucumber tomato salad combine for a perfect meal. Thinly slice any leftover steak and toss with leftover pasta, vegetables and blue cheese for a light pasta salad lunch the next day.

Grilling summer vegetables gives them a smoky sophistication we don't often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.

Colorful peppers, carrots and green onions add bright flavors to this miso soup. Earthy shiitake mushrooms and fragrant lemongrass provide the background aromas. Serve soup over cooked brown rice, if desired.

Welcome the heat — zesty heat, that is — with this quick and simple pork dish. The traditional Asian flavors of five-spice powder, mustard, ginger and Hoisin sauce unite to create a pork tenderloin seasoned to perfection.

Serve these with something green to balance out the meal and remember that ketchup does not count as a vegetable!

Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad. Almond butter combines with lime juice, tamari and agave nectar to coat the carrots, red bell pepper, cilantro and raisins.

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