If you are stuck with more cucumbers in your garden than you know what to do with, mix some up with rice wine vinegar, sesame seeds, and cilantro for an Asian-inspired cucumber salad.
A mix of zucchini and mushrooms with the perfect blend of spices thrown in for a quick sauté makes for a delicious summer side dish. With garlic, olive oil, oregano, and a dash of Parmesan cheese for a finish, eating your veggies has never been so savory.
When tossed with coconut oil, soy sauce, and maple syrup, roasted cabbage has a natural sweetness and a mellow flavor. Gluten-free, dairy-free, and vegan, this recipe will work in almost any situation.
A lime juice dressing brightens things up in this cold grain salad. Make the full recipe to serve a crowd, or halve it for a family dinner.
Fresh cucumbers and onions get a seasoned twist when canning season comes around. These sweet and crunchy bread and butter pickles are a great way to put abundant produce to good use, put away some summer flavor for the winter, or satisfy a craving.
Red, white, and blue dishes make a Fourth of July picnic feel festive. Combine strawberries, jicama, and blueberries into a salsa for blue tortilla chips or as a topping for grilled chicken or fish.
Enhance the juiciness of fresh grilled corn with a butter and mayonnaise glaze that incorporates cotija cheese and fresh cilantro.
Highlighted by fresh herbs, a little mustard, softened butter, and mayo, buttery lemon dill stuffed eggs have a velvety filling.
Canned black beans cooked with onion, red bell pepper, garlic and chipotle peppers in adobo sauce make a smoky, spicy, show-stealing side for pork chops, chicken and fish – or a vegetarian meal with tofu.
Make a Greek-style spinach pie without the fuss of phyllo dough. A simple pastry surrounds a cottage and feta cheese, green onion, and spinach filling.
Fresh spinach stir fried with a few seasonings and garlic makes a tasty side dish in minutes.
Sometimes it doesn't matter if a dish is culturally authentic as long as it tastes good. Rather than hunting for sesame paste at the Asian market, use peanut butter and ingredients you're likely to have at home.
These deviled eggs with a Sriracha kick are sure to go quick at your next backyard barbecue, cookout, or picnic.
To make a bowl of rice more interesting and nutritious, add cucumbers and fresh herbs.
Disks of Crottin, a classic French goat cheese, are baked on buttery toasts, then placed atop a simple salad of mixed greens and Dijon mustard vinaigrette to produce a classic bistro dish.
If you are still having trouble taming the fresh kale in your CSA bag, sauté it up with a little bacon and onion to boost the flavor.
Some say the kale trend is over, but a spicy peanut and mint sauce proves the queen of greens is here to stay.
Ever tried adding celery to guacamole? Give it a whirl with this simple recipe.
Carrot and dill are made for each other, and the flavor and vibrant color of this risotto will charm family and friends. Serve it as a main course, or a side with pork or chicken and a green vegetable.
A great way to make your own wild rice pilaf at home, minus the box.
Toss the greasy store-bought potato chips, and try these homemade sweet potato chips. As a quick and easy snack or a fun side for dinner, these chips will be a family favorite.
In colcannon, mashed potatoes and cabbage are combined to create a dish that will feel like a welcome to the Emerald Isle on St. Patrick's Day.
Old-fashioned yet unusual, cottage cheese makes these rolls light and delightfully tangy.
Use leftover baked potatoes to make spicy and crispy Southwest O'Brien Potatoes.
A rice cooker isn't the only way to cook a perfect pot of rice. Here are three ways, two for the stove top and one for the microwave, that will work just as well.