Easy Zucchini and Tomato Bake

Recipes

Cutting the tempeh into small triangles for this recipe ensures that it roasts beautifully and soaks up plenty of marinade. Add extra veggies to the roasting pan as you like – we love cauliflower or broccoli, too.

This super-flavorful stew features whole chicken pieces simmered in tomato sauce with fiery peppers and tender chunks of yuca. Yuca is classic in Central American cooking, but you can substitute a waxy potato like Yukon Gold.

This rich vegetarian dish adds kale to a classic French potato gratin, making a delicious side or light main course. Serve it with a few breakfast sausages for an out-of-this-world brunch.

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.

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These meatballs are a common find in tapas bars all over Spain. Wet your hands before forming the meatballs to keep the pork mixture from sticking to them.

Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.

This substantial porridge will take the edge off an early winter chill. If using dried beans, substitute with Calypso for a tasty and visually pleasing companion to the lacinato kale.

Few foods say "spring" better than mint. The color, texture and flavors of red bell pepper, green onions, pearled barley and fresh mint and basil makes this a consummate spring salad that stands well on its own or served on half an avocado or papaya.

Packed with dried fruits and nuts, these bars make a great snack when you're on the go.

Our slightly savory version of the holiday favorite starts with a homemade cornbread mix and highlights the natural sweetness of corn.

Warm goat cheese, toasted almonds and cool greens combine for an easy and satisfying luncheon or light dinner.

A medley of herbs combine to make an intense green purée. A touch of butter and Parmesan soften the vivid herbal flavors and vegetables round out the dish. If you have leftover herb purée, toss it with cooked shrimp or chicken.

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