For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites.
A few twists on the classic bacon, lettuce and tomato sandwich. Make them during tomato season for the best results!
For those hot days when you just don't want to turn on the stove, the oven, or even the grill, try this chilled cucumber and avocado soup. No cooking required!
A single vegetable can become a salad with the right dressing. Your pantry of Asian condiments provides everything you need to turn a humble red cabbage into a spectacular side dish in minutes.
This quick and easy chicken and corn chowder is a true meal-in-a-bowl. Use leftover grilled or rotisserie chicken, and frozen corn kernels, to make it fast.
Cooked, chilled chayote squash pairs with creamy avocado and tangy strawberry in an unusual salsa fresca that enhances fish tacos or grilled chicken.
Served on its own as a vegan tapas dish, or on top of toasts with melted cheese, this spicy eggplant caponata is a winner. Make it several days in advance, and it tastes even better. Perfect for picnics, too.