CE 23

The natural sweetness in corn gives this dish an irresistible boost when paired with a creamy cheese filling. You'll want to make extra roasted red pepper sauce, a new twist on classic tomato.

The most popular variety of Asian pear available in the U.S. is the Japanese Nijisseiki, which is more like a super juicy apple than a pear. It's perfect to offset the rich creaminess of our gorgonzola crumbles!

Our reader's fan-favorite recipe, a stuffed zucchini made with just 8 ingredients, is the perfect way to turn extra veggies into a satisfying, low-cal meal!

Tart, green tomatillos are a key ingredient in Latin American sauces, such as the one in this recipe. While delicious roasted, they may also be eaten raw or added to soups.

Chef Jo's transformed food truck burger is based on a classic from Grill 'Em All, winners of Food Network's The Great Food Truck Race. The truck is the heavy metal brainchild of two longtime buddies who use fresh, local ingredients for their German-inspired beef burger.

Wear rubber gloves when handling chiles! Their heat, though excellent in this Chinese favorite, can transfer to your fingers and make wiping your eyes or nose a painful experience.

The eggplant is native to southern India, called "aubergine" in France and found most commonly in its plump purple Italian form (or in its slender Japanese form, a good substitute), which we've used here to create a hearty and super-chunky tomato sauce.

Creamed corn always feels warm and homey – we've stripped ours of the traditionally fatty butter and cream, favoring small curd cottage cheese instead. Combined with chunky tuna and whole grain pasta, it's a heaping bowl of nostalgia!

Chef Kristi Richey of Greenleaf Gourmet Chopshop adds some zing to her sandwiches with this creamy avocado pesto. Just spread a tablespoon or two on one of your whole-wheat bread slices or use it as a topper for your favorite whole-wheat pasta!