This summer side features whole wheat couscous, a medley of fresh veggies, and tangy feta cheese. Toasted walnuts add satisfying crunch. Fresh herbs from the garden give the dish a burst of flavor.
This simple and tasty pasta dish starts with packaged cheese ravioli and tosses together with spinach, tomatoes, capers, and basil to make a quick supper they'll love.
For a summer sandwich they'll love, layer grilled eggplant and yellow sweet peppers with juicy tomatoes, fresh mozzarella, fresh basil, and thinly sliced prosciutto.
A mix of basil, mint, and sweet red pepper turns fresh green beans into a special side dish. Garlic adds a punch of flavor.
A mixture of melted butter, chile powder, lime salt, and fresh lime juice jazzes up this summer staple.
Garden-fresh tomato and basil top this creamy tart starring fresh corn. Make it ahead for Sunday brunch.
Fresh peaches cooked in peach nectar and brown sugar are topped with buttery pastry, fresh berries, and creamy vanilla ice cream. Sprigs of mint add a bright, fresh-from-the-garden touch.
This hearty stew is a snap to make with packaged (cooked) beef and rosemary-and-garlic-seasoned potatoes; canned fire-roasted tomatoes make a simple broth.
Lightly spiced, cheesy zucchini cakes are topped with a warm mixture of mushrooms and sweet pepper, creating a delicious and satisfying meatless meal.
Cajun seasoning, lemon peel, and fresh parsley spice up fresh snapper. Red beans and long-grain rice complete the dish.
This recipe is sure to become a weeknight favorite. Simply stack bacon, cucumber, basil, and soft-boiled egg on toasted challah bread.
This flavorful stovetop chicken, topped with a plum-tomato jam, makes an ideal weeknight supper. Wilted spinach and creamy polenta makes it a satisfying meal.
This adaptation of an Italian bread salad is meatless but -- thanks to high-protein edamame (soy beans) -- seriously hearty. The dressing gets plenty of punch from extra virgin olive oil, balsamic vinegar, and fresh basil.
Planks of fresh corn top a layered salad built of Yukon gold potatoes and grilled tuna dressed with lime juice, cumin, and extra virgin olive oil.
Roasted potatoes and grilled ribeye steak are served with steak-house flair on a raft of cool romaine lettuce.
The red pepper-tomato dressing is poured into the bowl then the gazpacho salad is set on top and finished with quick-cooked shrimp and crunchy croutons.
Crispy, wafer-thin slices of prosciutto and a lemony dressing top this mix of sauteed chicken, vegetables, and blue cheese.
Filled with fresh corn, cold rice, juicy tomatoes, and fresh arugula, this light and fresh salad makes the ideal hot-weather supper. Slivers of jalapeno pepper and red onion add punch.