572 extra recipes

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

This is an easy and tasty salad, chicken sausage accompanied with potato, excellent combination.

Quick pasta with fresh garden vegetables, herbs and shaved cheese. Simple 15-minute Italian-style penne dinner showcasing summer produce.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!

Spinach and fresh fruit salad with strawberries, blueberries, avocado, brie, and walnuts in a bright lemon-basil vinaigrette. A no-cook 10-minute summer salad that eats like a full meal.

Crispy golden calzones stuffed with wilted spinach, roasted red peppers, oil-cured olives, and gooey smoked mozzarella. Vegetarian, uses store-bought dough, and bakes in just 15 minutes.

Pork tenderloin seared and roasted until juicy, served with plums slow-roasted in balsamic, vanilla bean, and rosemary. A bistro-style main that reduces its own pan liquid into a glossy, sweet-tart sauce.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

This is a healthy and tasty spread. Serve on Toasted Pita Crisps or crisp sesame crackers,