Beautiful colors and inviting flavors will make this hearty side dish a keeper in your recipe box.
This is an easy side dish that makes good use of summer squash and fresh bell peppers.
This variation on a French Provençal dish is made easy by baking it in the oven—no sautéing required! It’s a great choice for a weeknight supper.
No wheat-based noodles here, so this is perfect if you are seeking a fresh twist on vegan lasagna. This casserole is a delight to serve at summer’s end when nights are cooler and yellow summer squash is widely available from the farm market. Bonus: beets, sunflower seeds and walnuts mixed with a few pantry staples stand in beautifully for the meat in this satisfying main dish.
This raw impostor is low in calories, a breeze to prepare and makes fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like freshly made, chilled pappardelle noodles.
Bathed in a quick-to-make delicious mushroom marinara sauce, these zucchini “noodles,” otherwise known as “zoodles,” flawlessly take the place of classic spaghetti marinara. Try it.
You’re gonna love it!
This straightforward but flavorful salad is an excellent choice to serve as a first course at a casual gathering or family meal.
This simple dressing is packed with flavor, making a welcome addition to any crisp, green salad.