Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Making your own almondmilk is very easy—just plan ahead to allow time for soaking the nuts. The best dairy-free smoothies on the block are around the corner. Sweeten with a little honey, if you like.

Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, called berbere, remains.

Frozen strawberries, blueberries and blackberries are perfect in this simple baked crisp. Use equal parts frozen berries and pitted cherries for delicious results, too.

Milk chocolate, semisweet chocolate and chocolate hazelnut spread flavor this decadent sweet and sour treat. Fudge holds up well when wrapped tightly and kept refrigerated, so make this a few days in advance, if needed.

This is a great make-ahead recipe. Cool completely then freeze in an airtight container. Reheat frozen or thawed stew slowly in a large covered pot over medium-low heat until completely hot. Serve with lime wedges, warm naan bread and fruit chutney.

Rich salmon, slightly sweet honey mustard and crunchy vegetables make this fresh take more flavorful than tuna salad. Kids and adults alike will enjoy it on stoneground crackers, multigrain sandwich bread or lettuce leaves.

Garnish this delicious combination of summer vegetables and Italian sausage with sprigs of fresh basil and lemon wedges to squeeze over the top, if you like.

In Kenya, this popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up bites instead.

For a beautiful and tasty touch, sprinkle a bit of turbinado sugar over the top of the bread pudding before baking.

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This impressive grilled tenderloin takes everything you love about kabobs and skips the skewers. If you don’t have an outdoor grill, sear each side of the stuffed pork on a grill pan and finish cooking in a 350°F oven.

Garnished with crisp bacon and juicy tomatoes, this deviled egg take on the beloved BLT combo will go quickly, so it’s best to bring a big batch to the party.

Dotted with roasted tomatoes, olives and fresh mint, top this irresistible chickpea salad with a dollop of plain Greek yogurt and a drizzle of olive oil, if you like.

Fresh spinach, cucumbers, mint, parsley and green beans are tossed with chickpeas and fresh lemon juice in this summer’s most refreshing salad.

Juicy tomatoes and salty, savory feta cheese tower on the plate, drizzled with olive oil and lemon juice and scattered with fresh herbs.

Irresistibly tangy and fragrantly spiced, these naan sandwiches are piled with grilled tandoori chicken, fresh cilantro and homemade cucumber and yogurt raita.

Topped with lima bean and corn succotash, and grilled until juicy, these swordfish sandwiches are ideal for outdoor summer meals. To make your own tartar sauce, mix together nonfat plain yogurt, fresh dill, finely chopped pickles, and salt and pepper to taste.

This impressive paella is a perfect party dish and a fun meal to cook together with your guests. Add 1 cup of frozen peas along with the mussels, if you like. Cook’s tip: the trick to this traditional Spanish rice dish is in not stirring once the rice is cooking....

Make these icy treats for busy summer afternoons. The combination of melon and grapes is perfect for a snack that kids can help assemble.

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