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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Prepared with natural red cedar, planked salmon is a slow cooking method that produces a wonderful aroma, delicate texture and rich smoky flavor.

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.

Thanks to one of our readers for sharing her mother-in-law's recipe for this delightfully tart berry sauce. Blueberries and raspberries add color and flavor to this unique spin on traditional cranberry sauce. The sauce can be made up to a week ahead. Perfect with...

Serve with a bowl of steamed edamame for a finger food that's nutritious and fun.

This salad is just right for serving to a large group at an Easter gathering or spring picnic. To feed a smaller crowd, simply halve the recipe.

In this kid-friendly recipe, egg salad can be used instead of hummus, if you like.

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.

These noodles are served traditionally at Chinese New Year's feasts. An ancient Chinese belief holds that long noodles are the key to a long life, so don't cut the noodles as you eat them.

Everyone loves the soothing aroma of freshly baked oatmeal cookies, especially when they're made from scratch. With ingredients like rolled oats and toasted pecans, these delicious cookies are little morsels of wholesome goodness.

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