Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Hearty lentils offer meatless satisfaction in this reinterpretation of a childhood favorite. Serve on toasted whole wheat buns or use as a filling in corn tortillas. Either way, prepare to get a little messy!

Using canned lump crab meat makes this an affordable meal. Serve with a tossed salad or bowl of soup.

Full of holiday flavor, this easy vegetable risotto-style dish makes the perfect centerpiece for your Thanksgiving meal.

This unusual gravy gets wonderful depth of flavor and natural sweetness from roasted garlic and parsnip. You can prepare it up to three days ahead, refrigerate it and reheat it just before serving.

Firm, flavorful mushroom varieties like cremini, portobello, shiitake and oyster are ideal for this delicious vegan recipe. It’s excellent served over barley.

This lightened-up version of a Tex-Mex favorite is ideal for cooler weather, flavored with rich pumpkin and spicy tomatoes. Serve with tortilla chips or raw veggies for dipping.

Tucked away in a versatile cake, shredded carrots and parsnips are the secret to keeping this rich treat dense and moist, without being decadent.

This elegant, simple preparation for beef tenderloin is a classic. To serve a larger crowd, simply double the oil-herb rub and roast an entire beef tenderloin (3 1/2 to 4 lbs.), cut crosswise into two pieces.

A whole head of cauliflower can be sliced to create several large “steaks.” Roasting these cauliflower steaks along with the remaining florets is a fun and different way to enjoy this favorite seasonal vegetable.

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Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas, has adapted the recipe for his famous smoked, coffee-rubbed brisket for the home kitchen by roasting the brisket rather than smoking it.

In this unusual yet delightful pairing, thick-cut chops are soaked in a pear juice brine mixture, browned and then served with a piquant pear chutney. Enjoy this dish with spinach or green beans.

Traditional Indian spices and flavors imbue this chickpea salad. Serve over mixed salad greens with pita chips for dinner. If you have any leftovers, spoon the salad into whole wheat pita bread and top with alfalfa sprouts or shredded lettuce for a tasty lunch.

A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens.

The attractive contrast of mixed greens and orange melon is just a prelude to the refreshingly light flavor of this simple summer salad. Chewy dried cherries and crunchy toasted pecans add flair and texture to the smooth tofu and balsamic vinaigrette.

An ideal entrée for those who don't want or need to cook an entire turkey but would like the "turkey with stuffing" experience. The preparation, herb butter, and stuffing can be made one day in advance, easing the workload on turkey day.

This vinegar-free dressing is surely good on a salad, and really good on a baked potato or in mashed potatoes.

Our unique recipe calls for beans, whole corn and cheddar cheese. Simple to prepare, it's a perfect complement to a hearty soup or stew and leftovers heat up wonderfully for breakfast.

Thyme inflused honeyed walnuts are sprinkled over thick, creamy yogurt to make a luscious brunch side or dessert.

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