Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Serve these crunchy cheese bites, topped with homemade spicy mango and pineapple jam, at parties or brunches.

Slightly crunchy and wildly addictive, this sesame-studded take on traditional chocolate chip cookies is nutty and rich. Make larger or smaller cookies to suit your needs.

These little frittatas, filled with mini shrimp, sautéed bell peppers and spicy Cajun seasoning, are terrific for brunch. Or top with finely chopped red cabbage for a Mardi Gras party!

Mint and fresh lime juice are the surprise ingredients in this incredibly refreshing morning smoothie, made with mango and spinach.

Filled with sautéed cabbage and onions, and dotted with Irish cheddar and salty ham, this quiche pays homage to one of our favorite spring celebrations. Tasty for brunch or an easy dinner, it’s a great use for leftover spiral-sliced ham.

Easy to put together the night before and bake in the morning, this one-dish sausage, asparagus and egg casserole will feed a hungry crowd. Try our vegan version of this bread pudding, too.

Our vegan take on a breakfast casserole is made with asparagus, smoky tempeh and fresh herbs. Almondmilk, silken tofu and flax seeds add both nutrition and richness to this one-dish meal.

Piquant peppered feta cheese and fragrant lemon juice and zest are ideal additions to roasted asparagus. Serve for an easy brunch or dinner side dish, topped with a poached egg, if you like.

For a fun twist on traditional roasted red potatoes, try this tangy version, tossed with sweet and sour sauce and sliced green onions.

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Leftover roasted chicken and turkey can be beautifully disguised in these enchiladas, which are topped with tangy prepared salsa verde. Thanks to canned enchilada sauce, this Mexican-inspired baked main course is easy to throw together even on busy a weeknight.

Earthy burdock, a firm root long popular in Asia, adds flavor to this dish's hearty stuffing. Leave it unpeeled to enjoy its full flavor.

This colorful pasta dish is packed with great flavor and can be assembled quickly on a weeknight. To learn how to make this recipe, watch the Secret Ingredient cooking show.

The sweet and tangy dressing for this coleslaw also makes a wonderful all-purpose dressing for any salad. Turn this dish into a vegetarian main course by tossing in some cubed baked tofu.

Arepas, or corn cakes, are popular in South American countries like Venezuela and Colombia where they are typically served warm with meats and stews. They're a perfect accompaniment to chili. This updated version gains extra flavor from cumin and vegetable broth...

Traditional ceviche is a popular Peruvian dish featuring raw fish marinated in lemon juice. In this vegetarian version, jalapeño, lime, cilantro, garlic and ginger add a spicy kick while coconut milk and tofu provide a soothing, creamy counter-balance.

Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. Serve as a light lunch or with an entrée of your choice, a fresh green salad, and a glass of dry rosé or white wine for a beautiful fall dinner.

Tart grapefruit becomes sweet and delicate when poached in a syrup of honey and warm spices. Serve with yogurt or fromage blanc for a delicious breakfast treat, or with vanilla ice cream for dessert.

Sweet honey, tangy vinegar and rich butter provide a balanced glaze for carrots. This dish makes a colorful accompaniment to roast beef or chicken.

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