Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Couscous easily rehydrates in hot water making it the perfect warm-weather grain since preparing it won't heat up your kitchen. Look for both whole wheat and regular varieties, either of which can be used in this recipe.

Use this same method to make any style pizza you like. Simply top with items that suit your taste like pepperoni, diced ham, sliced peppers and onions or crumbled feta cheese.

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.

Try layering shredded roasted chicken, pulled pork, or sliced skirt steak with the onions and peppers in these quick and easy stovetop quesadillas. For vegetarians, sautéed mushrooms are a great addition, too.

Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over lettuce and chopped fresh veggies for lunch, dinner or picnics.

We love the combo of spaghetti squash with our fresh sausage, ground in-house using the same meat that's in our case, following the same strict standards, including no antibiotics, ever! Top this recipe with grated parmesan cheese, if desired.

Canned tuna is an affordable protein option high in essential fatty acids. Add variety to your lunchbox by mixing it with other ingredients besides the classic mayonnaise and mustard. Raisins are a surprisingly sweet touch that kids will love in this modern take on...

This chunky, veggie-packed chili is just the thing for cold-weather comfort or watching the game. A surprise ingredient—cauliflower—adds even more flavor.

Quinoa takes the place of traditional bulgur in this flavorful salad. It can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling.

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Take this versatile sausage preparation in a brunch direction, or serve it with whole wheat couscous and a salad for dinner. Pre-poaching the sausages and stone fruit up to a day ahead will help them cook quickly so even the cook can relax.

Spatchcocking (or removing the backbone) lets a chicken lay almost flat, ensuring even cooking on the grill. Our flavorful rub includes sugar, so watch the chicken carefully and move it frequently so that the skin browns deeply without charring.

These Mexican-style grilled steak sandwiches are a great weeknight or cookout party option. Flat iron is a super-flavorful cut from the shoulder; it’s quite lean, so cook it no further than medium-rare to ensure that it’s tender and juicy.

A quick marinade of lime, fish sauce and fresh chiles makes these luscious chops a summertime classic. The marinade creates a flavorful crust on the chops while keeping the inside nice and juicy. Make a little extra marinade to toss with sliced cucumbers for an...

Grilling tender dry-aged strip steaks alongside summery salsa ingredients will give you a great steakhouse experience at home. Be sure to have a cooler area of the grill prepared to shift the steaks to if they begin to cook too quickly.

Made with sweet, juicy cherries and tart lime juice, this icy refresher is hard to resist on hot summer days.

Slicing calamari into thin rings and simmering them in a spicy tomato sauce creates a flavorful Southern Italian-inspired meal in a flash. Serve the tomato mixture in shallow bowls with garlic bread.

Delicate Belgian endive becomes sweet and meltingly tender when roasted and the parchment paper we use makes clean up a snap. Garnish the finished dish with minced chives or a squeeze of lemon juice or balsamic vinegar if you like.

Soaking peeled, hard-cooked eggs in a simple pickling solution for a couple of days creates a unique treat that’s great for chopping into a salad, slicing for a sandwich or just for extra delicious snacking. If you’d like to make a dozen eggs, simply double the...

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