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A mushroom pasta dish is healthier and more flavorful with hearty Japanese soba noodles instead of regular semolina.
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Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.
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Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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Tossed with a tangy peanut dressing, this cold noodle salad with pork tenderloin is hearty but still refreshing.
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Get Red Beans and Rice Recipe from Food Network
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At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that's pickled and then grilled, plus freshly sautéed squash.
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Get Turkey Sausage and Peppers Recipe from Food Network
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Get Adobo-Style Cornish Hens Recipe from Food Network
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Tempeh sauteed with curry powder and wilted kale is a great meal that you can top with sea salt and goat cheese.