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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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Everyone will think there's apple in this delicious pie, but there really isn't. Peeled, sliced zucchini are sauteed in lemon juice until just tender, and then it 's combined with all the usual apple pie fixings: sugar, cinnamon, brown sugar, nutmeg and flour. The filling is piled into a pastry crust, dotted with butter and topped with a second crust. It bakes for about 40 minutes.
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This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and it's a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.
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Tilapia fillets are pan-fried in a jalapeno-infused oil and served with a quick cabbage slaw. For a milder flavor, remove the seeds from jalapeno peppers before adding to the slaw.
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Chef John's recipe for rhubarb crisp is a classic take on the old-fashioned all-American dessert.
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Bagna cauda, the simple Italian sauce of olive oil, anchovies, and garlic, flavors strips of grilled zucchini and yellow squash.
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Nothing says summer like juicy watermelon tossed with feta, onions, pine nuts, and fresh herbs.
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This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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Fresh blueberries and cream cheese are sandwiched between two slices of whole wheat bread and topped off with homemade orange maple syrup.
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This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey.
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Italian-style New York cheesecake is made without a crust and needs plenty of time to cool. The cream cheese, ricotta cheese, and sour cream make it rich and velvety smooth.
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Your basic coleslaw gets a sweet surprise with the addition of Granny Smith apples. Great as a side dish with pork sandwiches.