431 yellow recipes

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

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

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

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.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Layered confetti macaroni casserole with whole wheat pasta, cottage cheese, zucchini, yellow squash, peppers, and tomatoes. No-boil casserole, healthy weeknight dinner.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Here's a tasty, mayonnaise-free version of a favorite American salad.

Learn how to make natural Easter egg dyes such as Spring Chicken Yellow and Easter bunny brown natural Easter egg dyes. Quick and easy egg coloring.

Five-ingredient cake mix peanut butter cookies: a shortcut hack that turns a box of cake mix into 3 dozen chewy peanut butter cookies. Ready in 25 minutes, no mixer required.