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Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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This dish grew out of a trip to a summer farmers' market, where I couldn't resist the yellow wax beans and red radishes. Poaching is a wonderful way to cook salmon without any added fat.
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Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
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Get Super Tuna Recipe from Food Network
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Tangy tamarind is the base in this traditional Filipino pork broth.
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Get Red Snapper with Fava Bean Puree Recipe from Food Network
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Cauliflower is the miracle vegetable.
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Who needs cheese? This vegan eggplant lasagna recipe delivers a rich-tasting panful of pasta, tomato sauce, roasted garlic, and pureed beans.
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Making veggie burgers from scratch hardly takes any more time than pulling premade ones from the freezer, but these homemade burgers are packed with far more nutrition and flavor than the store-bought variety.
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This vegetarian Mexican sandwich recipe has tofu marinated in Mexican hot sauce and grilled, Cotija cheese, smashed black beans, and pickled jalapeños.