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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Cornish hens are stuffed with almond rice and basted with a sweet Burgundy glaze for a simple and elegant dinner.
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Ground porcini mushrooms add a meaty flavor to this veggie burger.
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Kyle Bailey makes these cheese-stuffed Juicy Lucy burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls.
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Easily prepared and roasted in the oven, this curried vegetable medley with potatoes, zucchini, and onion is an aromatic and flavorful side dish to any meal.
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Zucchini noodles, also known as zoodles, are tossed with pesto and garbanzo beans for a satisfying grain-free meal.
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Potatoes, onions, broccoli and zucchini are mixed and plopped into a casserole dish. A bushing of olive oil and a sprinkling of dried soup finish it off.
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Zucchini, onions, and potatoes are simmered and pureed with basil in this summer squash soup recipe that is quick and easy to prepare.
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Take summer veggies to the height of flavor on the grill. Grilling brings out their natural sweetness, and lends an irresistible smokiness you can't get any other way.