tomato

This vegetarian korma recipe utilizes cauliflower and chickpeas as a carrier for the sweet, spicy sauce.

A staff favorite, our team devoured these cheesy mushrooms with tangy parsley chimichurri. Our advice? Make a double batch!

Smoked paprika is a time-strapped cook’s best friend – it instantly lends a smoky flavor and rich aroma to everything it touches. Here, it makes this saucy dish taste like it’s been simmering for hours. Bone-in chicken thighs are often 
sold with the skin still attached, but it’s easy to remove yourself: Simply grasp the edge of the skin with paper towel 
and pull it away in one go. Sprinkle with fresh herbs, such as oregano or basil, just before serving.

We’ve spiked these beef burgers with grated beet and carrot to add a hint of sweetness and a healthy dose of fiber. Any whole-grain bun or lettuce wrap works well with this burger – then add your favorite toppings such as tomatoes, onion and lettuce.

Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.

This rich, velvety pasta dish surprisingly has no dairy or pasta in it at all! Zucchini noodles sub in for pasta, while coconut cream replaces the 
need for heavy cream.

Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any firm white-fleshed fish for this soup – Pacific cod is another great option.

Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Although it's simple to make, the combination of spicy, sweet and acidic flavors results in a satisfying bowl. Warning: the crispy quinoa topping is highly addictive. You might find yourself making it for other soups, too! We love piling this soup high with toppings like avocado, green onions, radishes and a generous squeeze of lime.

Here, mussels are roasted on top of a hearty, fresh tomato sauce brimming with vegetables. Serve whole-grain bread on the side – you’ll want to sop up every drop.

Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day-old bread. Grilling the tomatoes gives our version a delicious twist.

This no-cook, summer-fresh dish is inspired by the Italian Caprese salad.

Refreshing gazpacho made from still-warm-from-the-sun yellow tomatoes. Serve for lunch with grilled sandwiches or as a starter to a longer evening meal.

Ceviche is a refreshing South American raw fish salad with tomato, chiles, cilantro and lime juice. We use cod, but any fresh fish will work.

These Lamb Burgers with Roasted Tomato Jam & Creamy Feta Sauce will save you: 599 Calories, 61 g total fat, and 1,064 mg sodium. You'll want to make this Roasted Tomato Jam all summer long!

Eggs and arrowroot starch help hold these California-fresh patties together, while quinoa, scallions, lemon zest and dill give them flavor and a nutrition boost. If desired, set aside a few tablespoons of the homemade dressing to use as a dipping sauce or drizzle over the patties.

Try this elegant dish at your next dinner party. It's ready in 45 minutes.

Kofta are spiced meatballs traditionally made with beef or lamb. While pumpkin is not customary, we’ve added it here to provide maximum juiciness to lean ground chicken.

In our vegetarian twist on a Greek favorite, eggplant and cherry tomatoes are marinated then grilled to perfection.

Fresh raw fish is cured in citrus juice and combined with flavorful fruits, veggies and herbs for a most spectacular summer seafood ceviche.

Inspired by the Middle Eastern dish shakshuka, this comforting vegetarian entrée is perfect for any meal of the day. Serve with whole-grain pita or baguette for dipping.

Serve this warming casserole with reduced-fat sour cream, salsa and hot sauce alongside - and save 15 grams of fat and 484 mg of sodium in the process.

This fondue is a light, clean twist on a dish of melted cheese that's bound to please. Follow Aimee Olexy's goat cheese version for a great appetizer or winter warmer.

Toasted in oil until golden brown, these Fideos (Spanish for noodles) are paired with a rich and flavorful tomato sauce and then tossed with savory shrimp or topped with an egg, served sunnyside up.

To create a clean twist on a classic enchilada, we've used sweet, soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce. A great option for vegetarians, this dish is still hearty enough for meat-lovers!