Making pasta from scratch takes a bit of extra effort and counter space, but the rewards are worth it: the satisfaction of accomplishment, plus a superior taste and more supple texture than any store-bought variety. (Plus, you'll really impress your friends.) This vegetarian main dish incorporates fresh produce not only in the homemade dough but also in the layers between the noodles.
Thinly sliced zucchini and summer squash bulk up this easy vegetarian pasta recipe. Saving a bit of the starchy pasta-cooking water to toss with grated cheese, herbs and bright lemon at the end is the secret to a fast, silky no-cook pasta sauce.
You can use most types of barley for this veggie-loaded grain salad--hulled, pearled (which will cook the quickest) or hull-less. Serve this salad as a side for grilled chicken, topped with grilled shrimp or as an impressive potluck dish.
Buckwheat flour gives these whole-grain crepes a nutty flavor and makes this dessert naturally gluten-free. Stuffed with lightly spiced, cooked rhubarb and fresh strawberries, the crepes are a head-turner when they get a drizzle of white chocolate sauce.