Recipes

Baked Cod Casserole Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Salmon Roasted with Tomatoes & Olives Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.

Ravioli with Arugula & Pecorino Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.

Szechuan Tofu & Green Bean Stir-Fry This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

Zucchini Salad with Shaved Parmesan Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add minced fresh jalapeño.

Tomato-Corn Pie Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that’s great for just about any savory pie or tart. Perfect for a summer brunch or try it with a tossed salad for a light supper.

Tomato & Provolone Sandwiches There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with melted provolone cheese and tarragon-garlic mayo.

Steak & Potato Salad with Horseradish Dressing The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner.

Spinach Salad with Steak & Blueberries Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Spanish-Inspired Tomato Salad This simple salad, topped with crunchy garlicky breadcrumbs, is the perfect vehicle to showcase a unique, colorful mix of tomatoes—any size, shape or color will be delicious. While sherry vinegar adds a special touch, red-wine vinegar works too.

Raspberry Limeade Pressing the raspberries through a fine-mesh sieve will get every drop of juice into this refreshing limeade while leaving those pesky seeds behind. If you want to make it ahead, don’t add the seltzer until the last minute.

Pork Chops with Creamy Marsala Sauce A little cornstarch gives the sweet and salty Marsala sauce for this pork dish the kind of body it would usually take a cup of heavy cream (rather than low-fat milk) to achieve. The recipe makes plenty of sauce, so you’ll want to serve it with some egg noodles or mashed potatoes to soak it all up.

Peach Custard Pie We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries.

Lemon-Garlic Glazed Corn on the Cob Think it doesn’t get any better than corn on the cob with butter? Try cooking the corn in the butter (cut with a little olive oil to reduce saturated fat) with lemon and garlic and you may change your mind.

Goat Cheese Grits with Fresh Corn Take grits upscale by adding fresh corn, goat cheese and chives.

Corn & Basil Cakes Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.

Turkey Burgers with Mango Chutney Mango chutney and grilled red onion flavor this quick turkey burger. Serve with grilled baby red potatoes and a frosty beer.

Five-Spice Tilapia Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You’ll need a skillet that is 12 inches or larger to accommodate the pound of tilapia fillets—if you don’t have one large enough, use 2 smaller skillets instead or cook them in two separate batches, using more oil as necessary.

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.

Chicken Breasts Stuffed with Pimiento Cheese Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot of effort. Don’t be concerned if some of the filling oozes out while the chicken is baking; just scoop it up from the pan as you serve. Serve with: Sautéed zucchini or summer squash and barley.