538 extra recipes

Super easy marinated shrimp, skewered then grilled to perfection. Great as a warm weather main dish or as an appetizer/hors d'oevres.

Soft and creamy mozzarella balls wrapped in a thin slice of zucchini then marinated in a savory mix of olive oil, lemon zest, coriander and mint. Party poppers that are healthy and tasty.

This healthy version of Caesar salad has great flavor. For a complete dinner you can add cooked chicken breasts and toss in salad.

Mediterranean broccoli and cauliflower salad tosses quickly steamed florets with a lemon-oregano dressing, Kalamata olives, and chopped sun-dried tomatoes. A bright, make-ahead side that holds in the fridge for days.

Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.

An easy way to add a bit of fresh and tangy zip to that grilled chicken breast is to add a quick to prepare gremolata.

Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.

Beet, walnut, blue or goat cheese are perfect combination. The salad tastes earthy, nutty and creamy. A refreshing and wholesome salad on a hot summer day with any your favorite BBQ.

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

This simplest of pesto recipes becomes an easy and delicious cracker spread by adding softened cream cheese.

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

Orange and ginger dressing is so refreshing, coriander spiced scallops go very well with it. Also it is so quick and easy to make.

A refreshing summer salad that is made with fresh and seasonal vegetables and berries. Low in fat and calorie, but packed with goodness. Feel free to use blueberries, raspberries, or a combination of all three.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.