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Grilled Rosemary-Salmon Skewers

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If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they’ll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don’t...

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Roasted Peach Sundaes

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This easy dessert satisfies a sweet tooth while adding another serving of fruit, contributing vitamins and antioxidants.

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EatingWell Fish Sticks

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You can make these homemade fish sticks in about the same amount of time it takes to bake a box of the frozen kind. Make it a meal: Serve with lemon wedges, coleslaw, roasted new potatoes and a dollop of tartar sauce.

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Green & Yellow Beans with Wild Mushrooms

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Simply prepared green and yellow beans with wild mushrooms are easy holiday fare.

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Steak Diane

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A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans.

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Arugula Salad with Honey-Drizzled Peaches

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Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.

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Raspberry, Avocado & Mango Salad

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Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit. This is a salad to enjoy when fresh berries are in the market.

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Tilapia Corn Chowder

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This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.

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Crunchy Pear & Celery Salad

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Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dish—white Cheddar and pecans is decidedly American.

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Spaghetti alla Carbonara

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In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety.

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