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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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Get Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe from Food Network
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Get Mexicali Shrimp Recipe from Food Network
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The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
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This recipe for scrambled eggs adds some flavor with chorizo, smoked paprika, sautéed onion, and peppers served over garlicky toasts for a fancy brunch dish.
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Saffron, paprika, and parsley flavor this Israeli dish of tomatoes, bell pepper, onion, and fried eggs. Serve hot with tahini sauce and pita bread.
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Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato.
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This make-ahead vindaloo recipe is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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This eggplant lasagna replaces noodle layers with eggplant slices breaded with matzo meal. It has a rich layer of mushrooms and red peppers and is topped with fresh mozzarella cheese slices.
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This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
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Chicken and chorizo sausage are simmered in the slow cooker with plenty of spices and hot peppers creating a hearty Mexican-inspired make-ahead meal.