444 extra recipes

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.

Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.

Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.

Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

A layered casserole of wild rice, poached chicken, green beans, and mushrooms in a sherry-Parmesan cream sauce topped with sliced almonds. Minnesota hot-dish at its best.

Summer vegetable pasta with seared zucchini, yellow squash, fresh tomatoes, mushrooms, and basil tossed with ziti and Parmesan. Bright, garden-fresh, and quick.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.