Recipes For Every Cook

Roasted Red Pepper Polenta Bowl with Market Vegetables & Seared Sea Scallops
Roasted Red Pepper Polenta Bowls with Market Vegetables & Seared Sea Scallops
|Denisse Salinas
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Summer Vegetable Polenta Bowls
Summer Vegetable Polenta Bowls
|Denisse Salinas
Summer Vegetable Polenta Bowls are an easy, flavorful weeknight meal. Serve peak season farmer's market vegetables over creamy polenta for a fast, fresh, flexible dinner. Read more...
Cheesy Veggie Mac
Cheesy Veggie Mac
|Arlene Mobley
This Cheesy Veggie Mac recipe is a perfect meatless Monday night dinner recipe. Packed full of healthy vegetables like cauliflower, broccoli and spinach that you might otherwise not get the... Read more...
Whole Wheat White Pizza with Skillet Melted Grape Tomatoes
Whole Wheat White Pizza with Skillet Melted Grape Tomatoes
|Meghan McGarry
Refrigerated prepared dough makes short work of this crisp-crusted, healthy pizza. Get fresh dough from your local pizza parlor, or find it in a 15-ounce bag at the grocery store. Read more...
Kale and Caramelized Onion Gratin
Kale and Caramelized Onion Gratin
|Marge Perry & David Bonom
To make short work of removing the kale ribs/stem, fold the leaf in half, with the stem along the fold, and simply make one cut to remove it. The easiest... Read more...
Southern Squash Casserole
Southern Squash Casserole
|Marge Perry & David Bonom
Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese... Read more...
Molasses and Black Pepper Quail with Rum, Honey and Grape Reduction
Molasses and Black Pepper Quail with Rum, Honey and Grape Reduction
|Marge Perry & David Bonom
For a beautiful and elegant meal, serve two quail per person—and by all means encourage diners to pick up the legs and eat with their hands! Read more...
Rioja Pot Roast with Steamed Fingerling Potatoes and Smoked Paprika Butter
Rioja Pot Roast with Steamed Fingerling Potatoes and Smoked Paprika Butter
|Marge Perry & David Bonom
Take your pot roast to the next level in flavor—with out sacrificing the ease. All that meaty goodness braises in Rioja wine and vegetables, while infusing the fingerling potatoes steaming... Read more...
Sautéed Mushrooms and Pearl Onions
Sautéed Mushrooms and Pearl Onions
|Ginina Lingat
This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed,... Read more...
Crunchy Buddha Bowl with Green Goddess Dressing
Crunchy Buddha Bowl with Green Goddess Dressing
|Jill Silverman Hough
This bowl makes a great lunch or light dinner, especially when the weather is warm and you want to feel cool. To change it up, try different veggies for the... Read more...
Spring Vegetable Gnocchi Salad
Spring Vegetable Gnocchi Salad
|Lauren Keating
This summer, give pasta salad an upgrade with gnocchi! This gnocchi salad is loaded with crunchy seasonal vegetables and tossed in a creamy parmesan-herb dressing. Read more...
Bacon, Caramelized Onion and Sautéed Vegetable Crepes
Bacon, Caramelized Onion and Sautéed Vegetable Crepes
|Marge Perry & David Bonom
Sweet slow cooked onions, smoky bacon and good-for-you veggies make this a perfect lunch or brunch crepe—but we wouldn’t say no to it at the dinner table, either. Read more...