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Cucumber and Avocado Gazpacho

The twist on the classic cold vegetable soup dish from Andalusia uses avocado for a delightfully creamy texture.

  • Yield 6 servings
  • Time to make 12

Roasted Red Pepper Pesto

Turn the bounty of garden and farm stand into a multi-purpose condiment.

  • Yield 1 servings
  • Time to make 25

Cream of Zucchini Soup

Lots of Parmigiano Reggiano makes this thick soup a cheesy delight.

  • Yield 4 servings
  • Time to make 30

Red Grape Grapefruit Salad

A bolt of citrus, a touch of sweet fruit and crunchy almonds doll up mesclun mix.

  • Yield 8 servings
  • Time to make 10

Spring Fruit Compote

Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice.

  • Yield 8 servings
  • Time to make 5

Tabbouleh with Green Beans and Feta

Perfect as a vegetarian main course, this green bean salad also fills the bill as a great potluck dish.

  • Yield 6 servings
  • Time to make 45

Green Beans with Parmigiano Reggiano

A last-minute sprinkle of Parmigiano Reggiano, the glorious cheese from northern Italy, adds terrific flavor to a sauté of beans.

  • Yield 4 servings
  • Time to make 23

East-West Black-Eyed Peas

Black-eyed peas, a New Year’s Day must, team up with miso for a bicultural celebration.

  • Yield 8 servings
  • Time to make 20

Ensalada with Jicama, Corn and Beans

A super fresh and refreshing salad from Chicago's Mundial Cocina Mestiza features lots of sweet crunch from jicama and tortilla strips.

  • Yield 6 servings
  • Time to make 35

Spiced Orange Salad

Sweet citrus and warm spices make a unique combination.

  • Yield 8 servings
  • Time to make 10