Content tagged with “June/July 2005” (Page 3)

Seafood Salad with Citrus Vinaigrette
Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and...

Mexican Coleslaw
Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.

Turkey Cutlets with Peas & Spring Onions
Peas and baby onions are harbingers of spring, the first sign that warm weather's on its way. With turkey cutlets...

Bloody Mary with Shrimp
This bright, vitamin-packed cocktail is eye-opening whether or not it's spiked with vodka.

Lentil & Almond Burgers
These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and...

Pulled Pork
The trick to making pulled pork healthy is to trim the meat well and then skim any extra fat off the sauce after...

Lemon-Orange Fizz
This refreshing beverage adds sparkle to your summer evenings.

Shandy
The English have been making shandys since the 1600s. If you prefer, you can substitute 1 1/2 cups ginger ale for the...

Chile-Crusted Scallops with Cucumber Salad
A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the...

Wasabi Salmon Burgers
Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these...

Grilled Shrimp Remoulade
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather...

Asian-Style Grilled Tofu with Greens
Look for Asian greens (tatsoi, mizuna and/or pea shoots) packaged as a salad mix. They're slightly more bitter...

Korean-Style Steak & Lettuce Wraps
These wraps should be served with lots of condiments: kimchee, for sure, but also nonfat yogurt and shredded carrots...

Tomato-&-Olive-Stuffed Portobello Caps
Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a...