The third dish uses Japanese somen noodles tossed with a miso-ginger sauce, sliced cold tofu, all topped with scallions, ...

Paired with a tomato-pepper salad and a peaches and cream cake, this herby main is lush with peak green beans and corn.

A fresh sauce with garlic and wine that highlights the flavor of the best tomatoes you can find. Put this summer dinner on ...

This summer garden pasta salad recipe makes good use of your garden's harvest, featuring goodies like zucchini, cherry tomatoes, and bell peppers.

Set oven to preheat at 450F. Prepare your vegetables by cutting into roughly equal sizes. Decide if you're going to peel your eggplants and zucchinis - a potato peeler works well for this, if so.

4. Place hot cooked pasta in a large serving bowl. Top pasta with cheese, and add ½ cup cooking water; toss until cheese is melted and pasta mixture is creamy, adding more pasta water, ¼ cup at ...

Preheat oven to 450 degrees F. Chop the vegetables into large chunks. Combine olive oil, garlic, salt, and pepper; mix well. In a large bowl, mix the tomatoes, zucchini, squash, and onion and toss ...

Directions. Preheat oven to 450°F. Line a large baking sheet with non-stick aluminum foil; set aside. Spray a 2 ½-quart or 9 x 13-inch baking dish with non-stick spray; set aside.