Our Chef’s Choice this week was inspired by the Greek dish Fasolakia Ladera. It’s traditionally served during the Lenten fast, but we think it’s way too good to save for a few weeks of the year. We start simply enough with green beans, chickpeas and tomatoes. But a little white wine and just the right of dill transform it into something wonderful. Some feta on top, and we have a one-pot dinner that we love. (Did we mention it’s on the table in 15 minutes?)

We love these enchiladas.  They start with a pumpkin seed & cilantro pesto that's unlike anything we've had before.  It's nutty, flavorful, and gives great flavor the summer squash and pepper filling.  Queso fresco adds some cheesy goodness, and a lime crema makes the whole dinner sing.  Yum!

Back by popular demand! We're mixing up savory pancakes with spinach and fontina, then topping them with a citrus cream cheese spread that's pure magic.  We top it all with a simple basil & corn relish, and the result is sophisticated comfort food at its best.

Love Asian barbeque?  This dinner is for you.  We're taking the sweet and salty flavors of the classic Asian barbeque sauce, then cooking it up with some coconut milk to make a tasty stir fry sauce for fresh carrots, peppers and wide rice noodles. It's rich, creamy and totally additive.

Haven't had zucchini pesto before?  Neither had we.  But we had some roasted zucchini, ricotta and lasagna noodles in the test kitchen and the when we put them together, we'd found a delicious new recipe.   The rest, as they say, is delicious history.