Summer Recipes

From EatingWell

Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions.

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From Better Homes and Gardens

Lemon and lime join together to create this creamy bar cookie recipe. Take a pan to your next potluck or tailgate party.

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From The Food Channel

This impressive easy-to-assemble dessert features hearty chunks of chocolate-pecan brownies layered with scoops of Irish cream, chocolate chip and coffee fudge-swirl ice cream and warm chocolate sauce.

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From EatingWell

We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.

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From EatingWell

The English have been making shandys since the 1600s. If you prefer, you can substitute 1 1/2 cups ginger ale for the seltzer and frozen limeade.

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From Taste of the South

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From EatingWell

Roasting brings out the natural sweetness of the green beans and bell pepper.

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From EatingWell

Fish and chips are traditionally sold wrapped in paper to soak up all the grease - not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with: Coleslaw and malt vinegar or lemon wedges.

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reciperegprod1 says:

From Better Homes and Gardens

Hosting a party? Make this fruity iced tea ahead. It's easy to double the recipe if entertaining a crowd.

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From EatingWell

Also known as palak paneer, saag paneer is an Indian classic composed mostly of spinach and paneer--a cow's-milk cheese that is curdled then pressed until firm. Here, we substitute tofu for the cheese and incorporate low-fat yogurt and sliced onions for a healthier version that retains its authenticity.

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evelyngarcia90 says:

From EatingWell

A delicious and quick spinach saute is a nice addition to any meal.

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From EatingWell

Spicy wasabi mayonnaise makes crab sing in these easy appetizers.

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From Tyler Florence

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From EatingWell

The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.

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From Taste of the South

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From Fine Cooking Magazine

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From Taste of the South

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From EatingWell

The entire beet plant - roots, stems and greens - can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sauteed with olive oil and garlic for the topping.

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From Taste of the South

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From Taste of the South

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From EatingWell

In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable - sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

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From Taste of the South

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From EatingWell

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

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From EatingWell

Toasted coconut and almonds add a flavorful dimension to plain vanilla ice cream.

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