2,149 tell recipes

Pasta salad with roasted red peppers, fresh basil, and mozzarella in a white balsamic and grainy mustard dressing. A bright Italian-leaning pasta salad that travels well to picnics and potlucks.

Black and white bean salad tossed with sauteed red onions, red wine vinegar, bell peppers, and garlic. A tangy, high-fiber side dish that comes together in 30 minutes.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Grilled steak with fresh corn salad: charred sweet corn tossed with tomatoes, bell pepper, basil, and red wine vinegar alongside garlic-rubbed strip steak. Summer cookout simplicity at its best.

Homemade mustard pickles with cauliflower, green tomatoes, cucumbers, peppers, and pearl onions in a thick, golden mustard-turmeric sauce. Maritime Canadian classic for the pantry shelf.

Fish kabobs thread cubed bass with mushrooms, peppers, pineapple, onion, and tomato, marinated in a tangy mustard-cayenne vinaigrette and grilled over coals. A summer cookout classic ready in an hour.

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

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

Traditional African chicken stew thickened with creamy peanut butter, loaded with tomatoes and bell peppers, served with peanut-tossed spinach for an authentic one-pot meal.

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

I prefer cherrystones for baked stuffed clams and clams casino. The chowder clams are best chopped for use in soups and sauce

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

Oven-roasted purple potato hash with green onions, garlic, red bell peppers, and a kick of cayenne. A colorful, crispy breakfast side that's naturally oil-free and packed with nutrients.

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

A tradition in my household. Every year we make a batch of this chutney.