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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For a pleasingly offbeat side dish or snack, try this fresh and healthy variation of that old favorite, french fries. Sweet potatoes, turnips and celery root work well in this recipe, too.

This recipe is courtesy of Chef Stephen Lewandowski of Tribeca Grill in New York City.

A dollop of crème fraîche, a slice of smoked salmon and a sprig of fresh herb perched on crisp sliced potatoes (also known as potato chips) are sure to impress your guests. Make the crème fraîche mixture and cut the salmon into small pieces ahead of time. Assemble...

For those of us who can never decide which pie we like best, this pie is the best of both worlds. With apple pie on the bottom and pumpkin pie on top, everyone wins! Serve with scoops of vanilla ice cream for an extra treat.

This simple mixture of tofu, spices, garlic and black beans makes a robust filling for tacos. Pack leftovers to assemble tacos for lunch.

Tart lemon, nutty walnuts and sesame seeds, rich coconut and smooth, sweet dates come together to make these delightfully tangy treats.

Inspired by the classic French stew, Cassoulet, we've created this shortcut version with a few substitutions, such as using canned beans instead of dried. Serve with a garlicky green salad to balance the rich flavors.

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.

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