Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Pan-fried potstickers from the freezer are the shortcut to a super-tasty lunch or supper over dark, leafy greens seasoned with sesame oil, oranges and tamari. Serve with brown rice if you wish.

Don't hesitate to use a prepared pie crust to make this dark chocolate-laden pecan pie. Or if you have a bit of extra time on your hands, make your own Simple Pie Crust.

This salad showcases cool-season ingredients such as kale, endive, lemons and mandarins. Garnish it with pomegranate seeds or toasted pumpkin seeds if you like.

Toss with cubes of tofu or diced turkey just before serving, if you like.

Crisp and refreshing, this cocktail made with fresh pineapple, rosemary, sparking wine and ginger ale is soon to be your go-to holiday drink. To release its fragrance, gently crush a rosemary sprig in your palm to garnish each glass.

This light and fresh, no-cook appetizer can also be served in small romaine leaves or lettuce cups.

Turn the classic kids' sandwich into whole wheat muffins with a sweet center. We love these muffins with standard grape jelly and strawberry jam, but try plum and rhubarb, too. For a nut-free version, swap peanut butter for sunflower seed butter.

Warm fall spices and slightly sweet sherry vinegar coat this delicious mixture of cubed sweet potatoes and pears. The flavors of this healthy side dish will complement any holiday roast.

Creamy, delicately spiced and garnished with a red grape, this is a quick and festive, last-minute appetizer, but it's even better when you make the crab mixture a day ahead.

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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.

Paired with a fresh green salad, this pasta makes a meal in less than 20 minutes. Feel free to substitute grilled wild caught salmon, available fresh in the summer months.

Bring some sunshine to your morning or surprise someone with breakfast in bed by preparing these ranch-style eggs in less than 10 minutes. Top this hot dish with grated cheese, chopped green onions, and sprigs of fresh cilantro, if you like.

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.

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.

Leftover roasted chicken and turkey can be beautifully disguised in these enchiladas, which are topped with tangy prepared salsa verde. Thanks to canned enchilada sauce, this Mexican-inspired baked main course is easy to throw together even on busy a weeknight.

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....

Earthy burdock, a firm root long popular in Asia, adds flavor to this dish's hearty stuffing. Leave it unpeeled to enjoy its full flavor.

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