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This simple recipe uses just zucchini, chicken bouillon, cream cheese, and water to deliver a quick and easy bowl of comforting soup.
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Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.
cooking.nytimes.com
Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Ingredients: zucchini, za atar, olive oil
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A vegetarian recipe for the grill made with red bell peppers stuffed with Israeli couscous, fontina cheese, zucchini, onion, Parmesan, and basil.
cooking.nytimes.com
Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor
cooking.nytimes.com
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
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Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!
Ingredients: bratwurst, beer, butter, white onion
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Get Sriracha Mustard Recipe from Food Network
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This dish grew out of a trip to a summer farmers' market, where I couldn't resist the yellow wax beans and red radishes. Poaching is a wonderful way to cook salmon without any added fat.