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Ali Maffucci's recipe for Tilapia with Chayote-Mango Pasta Salad from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.
cooking.nytimes.com
This colorful salad, made with peppery watercress, is easy to put together Dressed only with lemon juice, a separate horseradish cream is passed at the table Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
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Tuna salad gets a kick with the addition of mustard, relish, and cilantro.
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One day I put passion fruit in marshmallows for an off-the-cuff way to think about a whoopie pie filling. The results are these whoopie pie–inspired cookies.
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These sweet treats are incredibly quick and easy to make, but they look beautiful on a dessert tray, buffet, or given as gifts in pretty wrapping.
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Get Queen's Bread Pudding with Cold Fruit "Soup" Recipe from Food Network
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The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port and pine nutsaltogether unexpected and delectable.
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Get Grilled Fruit Skewers with Sweet Yogurt Sauce Recipe from Food Network
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Get Classic Fondue with Fruit, Vegetables and Bread Recipe from Food Network
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Get Mini Fruit Kebabs with Blueberry Yogurt Dip Recipe from Food Network