Easy

Here's a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

Banana's naturally creamy texture gives this dairy-free frozen treat its delightful consistency.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

This frittata is lightened by using only half the egg yolks of traditional recipes.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.

Go big with garnishes--it should look like there's a garden growing in there.

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.