Comfort food, straight from the pantry: white beans, shrimp, and slow-roasted tomatoes, tossed with a bit of basil from the garden, make a quick worknight dinner.
Picnic perfect! This couscous with broccoli, peas, mushrooms and fresh tomato, plus garden-fresh herbs, tastes best at room temperature.
In New England, salmon and peas are a traditional July 4 pairing. This fried rice dish brings them together in an entirely new way.
Use the pressure cooker to make this asparagus and lemon risotto quickly, or make it the traditional way on the stovetop.
This vegan couscous salad with chopped vegetables, basil, parsley, and a fruity vinaigrette dressing, makes a perfect contribution to picnic or potluck.
Israeli couscous anchors this bright-flavored, Greek-inspired shrimp and pasta salad. You can substitute orzo or other small pasta for the couscous.
Add your favorite veggies to this rice bowl, topped with a gluten-free coconut and peanut sauce.