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Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich Fresh baguette, grilled zucchini and onion, the soft-crisp cheese It is a sandwich rich and savory enough for dinner.
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Get Sauteed Flank Steak Recipe from Food Network
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby squash, if using.
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A popular and classic primo of the Amalfi Coast, this dish can be found on menus throughout the region in countless different versions.
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All of the brightly colored veggies added to this stuffing are as pretty as festive confetti.
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Get Bulgur-Stuffed Summer Vegetables Recipe from Food Network
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Get Cucumber Blossom Fritter with Eggplant and Tahini Dipping Sauce Recipe from Food Network
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My grandmother's recipe for a gently spicy sheet cake, made with freshly grated zucchini.
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Get Zucchini, Ricotta and Lemon Pizza Recipe from Food Network
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Get Pasta with Zucchini and Mint Recipe from Food Network
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For these two loaves of heavenly quick bread, the flavors and textures of orange, zucchini, chocolate and chopped nuts are marvelously combined.