Mango Butter

Recipes

Here’s to a classic St. Patrick’s Day double whammy, made with peas and edamame mashed into creamy potatoes and topped with browned pork sausages. Serve with cooked greens on the side for extra luck.

Full of flavor from rich scallops, juicy shrimp and tender cod, these seafood burgers are topped with a tangy, roasted cabbage slaw. Serve with lemon wedges on the side.

All at once tart, sweet, spicy and fresh, this crunchy celery salad is dressed with a tahini and date dressing spiked with lemon juice and mint.

Naturally sweet and fragrant, these gluten-free treats make the most of a ripe, juicy mango. A combination of almond flour and cornmeal creates the perfect, cake-y texture.

A quick homemade, sweet-tart rhubarb jam is the perfect complement to salty, sliced ham, Dijon mustard and rustic, whole wheat toast.

These deviled eggs put the color inside the egg, not outside, with the addition of beets to a classically creamy yolk filling. Look for precooked, peeled beets in the produce section.

These whole wheat crêpes are filled with smoked salmon and topped with a creamy mixture of peas and dill. Matzoh fans can make a rustic version of these crêpes using matzoh meal; matzoh crêpes are very tender, so flip them carefully.

This crunchy granola packed with sweet fruits and nuts is a delicious way to celebrate Passover, but it’s also tasty enough to turn to year-round. It’s great for breakfast, and also try it as an alternative to trail mix.

This easy, impressive roast is perfect for a celebratory meal. If you like, you can make the mint sauce up to a day ahead of time; just let it come to room temperature before serving.

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Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté.

These cookies are a buttery and rich Hanukkah tradition. Fig preserves and pecans make the filling for these indulgent cookies. Serve with coffee or tea.

Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.

A classic favorite, made easy with the slow cooker.

This refreshing ceviche, best served very cold, is quick to make because the shrimp are boiled first. If you like your food a bit spicy, leave the seeds in the jalapeño.

In this recipe for a satisfying fall and winter stew, the parsley, thyme and bay leaves are tied into a bundle for easy removal from the pot later. Use this same method to flavor stocks and soups, too.

Light and flaky, halibut is an ideal choice for a simple summer dinner. Here halibut steaks are marinated in a watermelon-raspberry vinaigrette, quickly grilled, and then topped with refreshingly tart watermelon salsa.

Perfect for chilly evenings, this satisfying one-pot meal marries tender whole wheat noodles with veggies, ground beef and a little melted cheese.

Secret Ingredient: Heirloom Tomatoes

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