431 yellow recipes

Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.

Discover Swedish Tacos, a savory fusion of spicy chilies, sharp cheddar, and juicy tomatoes with budget-friendly beef. Quick, flavorful, and perfect for taco night.

Roasting is one of the best way to cook beets, as it brings out their wonderful buttery flavor. This easy to prepare, healthy recipe does just that.

Spice-rubbed chicken breasts with a luxurious green peppercorn cream sauce made with white wine and chicken stock. A bistro-style French classic you can pull off at home in about an hour.

Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Buffalo burgers grilled medium rare and stacked with grilled portobello caps and a quick green tomato salsa. Lean game meat, smoky mushroom layer, tart unripe tomato salsa with jalapeno heat.

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

A bright Italian-style vegetable sauce with three sweet bell peppers, zucchini, tomatoes, and garlic, simmered in stock and tossed with pasta. Vegetarian, low-fat, ready in about 30 minutes.

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Three tomato salad with red, yellow pear, and cherry tomatoes plus mushrooms in a balsamic-mustard vinaigrette with fresh basil. A colorful, low-fat summer side.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

Southern-style mashed yellow squash casserole sweetened with brown sugar and topped with whole wheat breadcrumbs, baked until golden. Egg-free, feeds 12, and a summertime potluck staple.

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.