Grilled Swordfish Sandwiches with Summer Succotash

Recipes

While delicious cooked, raw asparagus feels extra fresh in this tart salad. The asparagus is shaved into thin ribbons. Serve immediately or let the salad marinate several hours to blend flavors.

Try blending up an easy batch of this mango, cherry and sake drink for your next cocktail hour.

Fresh mango purée combined with Italian soda makes for a flavorful drink to enjoy on its own or with hors d’oeuvres. We recommend tangerine soda, but other citrus sodas work wonderfully too.

Enjoy this colorful, brightly flavored salad as a vegan main course or hearty side dish.

Try this fresh, lightly sweet salsa as a topping for grilled or broiled fish, chicken or tofu. We recommend leaving the seeds in the jalapeño for more kick, but you can remove them before mincing the pepper for milder flavor.

Sweet and savory, these mangoes are perfectly pickled in a brine of cider vinegar, honey and mustard seeds. Layer them on sandwiches, serve alongside a cheese plate or enjoy as a snack.

These sweet-and-spicy Indian-style turnovers make a terrific snack or starter. Made with prepared biscuit dough, they’re extra quick to pull together. Try serving them with tamarind or mint chutney and extra diced mangoes.

Homemade Eggs Benedict is easily within your reach. An elegant composed salad crowned with a poached egg? No problem! You have scrambled, fried and sunny-side up down pat, so now’s the time to round out your skills. Learn the no-fuss tricks for perfectly poached...

Quick to put together, this weeknight supper of roasted fish, sweet bell peppers, crunchy cucumbers and fresh herbs is tossed with brown rice noodles and spicy Korean BBQ sauce. Use Whole Catch® Tuna or Swordfish in place of the cod.

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Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra-virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips. 

Joe from Louisiana sent us this recipe for a walnut and chickpea dip brightened with fresh herbs and citrus juice. Think hummus, with the richness supplied by walnuts instead of sesame. Spread on crostini, toasted pita or rounds of English cucumber.

Serve this pineapple, orange, kiwi and berry mix for breakfast, dessert or a snack. It makes for a great lunch or brunch side dish, too.

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

The bright flavors of carrots matched with warm spices like cinnamon, cumin, coriander and paprika make a wonderful salad for any time of year. It's a perfect make-ahead dish to take to dinner parties, as the flavors are best if left to blend for an hour before...

A classic favorite, made easy with the slow cooker.

Take advantage of pears in season and try a new variety in this twist on a popular dish. A little sweet pear (or apple or dried fig) makes the dressing especially good.

Lemony chicken thighs roasted with red onions, golden potatoes, thyme sprigs and chanterelle mushrooms make a pleasing early autumn dinner. If chanterelles aren't in season, substitute another wild mushroom or cremini.

Sautéed shrimp with a side of couscous and a baby field greens salad provide a lovely dinner. Combine any leftover with red peppers, arugula and Parmesan for a hearty salad the following day. Preparation time is minimal with spectacular results.

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