Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Here’s a lighter version of everyone’s favorite dip for veggies and chips. Tofu and Greek yogurt make a wonderfully creamy (and healthful!) base, and caramelized onions and a touch of garlic add tons of flavor.

This irresistible and impressive shellfish stew can be made in about 30 minutes start to finish. We like the look of serving the lobster meat in the lobster shells, but you can also just mix it into the stew with the shrimp.

Turnips and kohlrabi easily lend themselves to a quick braise, for a unique and filling side dish. Stirring in a small amount of yogurt just before serving adds a creaminess and body to the braising liquid.

Enjoy the bold flavors of this classic American sandwich with a meatless twist, using tempeh instead of corned beef.

Make this easy vegan caramel to satisfy your craving for a sweet treat. Use as a dip for apple slices, combine with cashew cream for a frosting or spread the sauce on warm pancakes for a delicious...

A combination of vegetables and beef broth make this Bolivian-inspired quinoa soup a tasty and satisfying meal. Inspired by Whole Planet Foundation® microcredit client recipes.

This rich and unusual fish soup from Ecuador is thickened by a combination of green plantains and peanuts. Inspired by Whole Planet Foundation® microcredit client recipes.

These crêpe-like "bowls" are a popular street food in Sri Lanka. Made from rice flour and coconut milk, the crisp hoppers form edible bowls for simply cooked eggs.

Inspired by the Chilean casserole pastel de choclo, this dish combines spiced beef and tender onions and is topped with a creamy corn and basil mixture. Inspired by Whole Planet Foundation® ...

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Nutty tempeh has a satisfying protein texture that lends itself well to this vegetarian take on beef stroganoff. It will become a new family favorite!

Make sure the prosciutto you use isn't too thinly sliced or it may fall apart when you assemble these tasty hors d'oeuvres. Substitute fig preserves, if you like.

These vegetable-packed baked quinoa cakes are excellent served hot or at room temperature. Make smaller cakes and serve them as appetizers at your next party, if you like.

These classic cheeseburgers feature lettuce, tomato and onion. Have ketchup and mustard on hand, too, for the ultimate burger perfection!

Canned salmon provides a flavor twist and an omega-3 boost to traditional Maryland crab cakes. Serve with lemon wedges, tartar sauce and plenty of grilled corn or veggies.

Creamy Yukon Gold potatoes provide a tender base in this light and tangy, European-style alternative to the traditional mayonnaise-based potato salad. Chives, parsley, tarragon and capers add depth of flavor, while olive oil and Dijon mustard pull it all together...

This holiday table centerpiece, sweet on the outside and savory on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet.

This simple combination of leafy green lettuce, sweet red onion, sliced apples, roasted pecans and dried cherries tossed in raspberry vinaigrette can serve as a main lunch entrée or on the side in a more extravagant meal.

For a decadent touch around the holidays, spread a layer of Maple Cream Cheese Frosting over the top of this aromatic cake before slicing, then serve with hot, spiced cider...

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