Grilled Swordfish Sandwiches with Summer Succotash

Recipes

The autumn flavors of pumpkin and nutmeg along with sweet corn, tomatoes and creamy cheese will make this baked pasta a new family favorite.

Impressive, yet simple with whole grains and arame, a mild sea vegetable. Feel free to add more herbs or top with toasted sesame seeds.

In a modern twist on a game-day classic, cauliflower turns into the surprisingly creamy base for this white bean and chicken chili with mild poblano peppers. Serve sprinkled with sliced green onions and shredded mild cheddar or monterey jack.

Luscious roast pears with a hint of rosemary are a terrific complement for a variety of great American cheeses, from smooth, buttery Mt. Tam to tangy Rogue River Blue.

A beautiful and fragrant savory loaf in the style of tea bread that is best when served warm from the oven, yet also delicious lightly toasted with fig spread. If you make it the day before, cool completely before wrapping and storing at room temperature.

Tart cranberries, crunchy pistachios and a drizzle of dark chocolate add flavor and charming color to these cookies. Dip them in coffee, hot chocolate or Vin Santo, a sweet Italian dessert wine.

A sprig of rosemary turns this sparkling cocktail into an herbal treat.

When simmered until they're velvety soft, red lentils make a surprisingly creamy sauce for pasta. Garlic, onion and lemon juice complete the sauce to pair wonderfully with spinach and artichoke hearts.

Peanut butter and chocolate win again in these bite-size sandies, flavored with salted peanuts and bittersweet cocoa.

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Secret Ingredient: Heirloom Tomatoes

Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.

This makes an excellent dip for carrot or celery sticks, or blanched green beans and asparagus. It easily doubles as a creamy salad dressing, too.

This lovely salad assembles easily and makes a perfect side for many fall entrées. A combination of velvety butter lettuce and crisp baby spinach, roasted pumpkin seeds, slivers of Asiago cheese and balsamic vinaigrette brings a delicate dance of flavors to the...

Try layering shredded roasted chicken, pulled pork, or sliced skirt steak with the onions and peppers in these quick and easy stovetop quesadillas. For vegetarians, sautéed mushrooms are a great addition, too.

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.

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.

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