Barbecue-Style Chicken

By Caroline Cummins, from the Culinate Kitchen collection

A simple lemon-molasses marinade for grilled chicken thighs.

Blue Cheese Dressing

By Carrie Floyd, from the Culinate Kitchen collection

Low-fat yogurt lightens this classic dressing, without compromising flavor.

Braised Chicken with Polenta

By Carrie Floyd, from the Culinate Kitchen collection

A pared-down version of coq au vin to serve over polenta or mashed potatoes.

Buffalo Chili

By Carrie Floyd, from the Culinate Kitchen collection

There’s nothing like chili on a chilly day.

Buffalo Fajitas

By Carrie Floyd, from the Culinate Kitchen collection

Lower the fat but not the taste with buffalo fajitas.

Café Central’s Two-Tomato Pasta

By Carrie Floyd, from the Culinate Kitchen collection

Chicken Piccata with Pasta

By Caroline Cummins, from the Culinate Kitchen collection

Chicken Salad with Fennel, Almonds, and Lemon Mayo

By Carrie Floyd, from the Culinate Kitchen collection

When life gives you chicken, make yummy chicken salad.

Chicken Saltimbocca

By Carrie Floyd, from the Culinate Kitchen collection

Chicken Souvlaki

By Carrie Floyd, from the Culinate Kitchen collection

This Greek sandwich is a meal in itself.

Citrus-Marinated Pork Chops

By Carrie Floyd, from the Culinate Kitchen collection

CSA Salad with Lime-Ginger Dressing

By Carrie Floyd, from the Culinate Kitchen collection

Pair seasonal vegetables and salad greens with an Asian-inspired dressing.

Greek Cabbage Salad

By Carrie Floyd, from the Culinate Kitchen collection

A summertime use for cabbage.

Green Beans with Butter and Salt

By Carrie Floyd, from the Culinate Kitchen collection

Green Enchiladas with Chicken

By Carrie Floyd, from the Culinate Kitchen collection

A casserole in green sauce.

Grilled Fish with Tomato-Olive Relish

By Carrie Floyd, from the Culinate Kitchen collection

The tangy relish complements rich-tasting, meaty fish.

Halibut with Smoked Paprika and Roasted Peppers

By Carrie Floyd, from the Culinate Kitchen collection

Homemade Ranch Dressing

By Carrie Floyd, from the Culinate Kitchen collection

You don’t ever have to buy the bottled stuff again.

Honeymoon Pasta

By Carrie Floyd, from the Culinate Kitchen collection

A flavorful pasta, full of summer vegetables and easy to make.

Involtini (Eggplant Rolls)

By Caroline Cummins, from the Culinate Kitchen collection

Iron Maiden Spinach Salad

By Carrie Floyd, from the Culinate Kitchen collection

A tasty salad tossed with a citrus dressing and toasted pumpkin seeds.

Jane’s Great Salad

By Carrie Floyd, from the Culinate Kitchen collection

Jane’s Pasta with Pesto and Cherry Tomatoes

By Carrie Floyd, from the Culinate Kitchen collection

An easy dinner that yields yummy leftovers for lunch.

Lemon Curd

By Carrie Floyd, from the Culinate Kitchen collection

Fold this citrusy wonder into whipped cream for an elegant dessert.

Mexican-Style Rice

By Caroline Cummins, from the Culinate Kitchen collection

Minestrone Soup

By Carrie Floyd, from the Culinate Kitchen collection

Parmesan rind added to the soup while it’s cooking adds a mysterious and delicious flavor.

Mixed Greens with Blue Cheese, Walnuts, and Apples

By Carrie Floyd, from the Culinate Kitchen collection

Tangy, sweet, salty, nutty — what more could you want in a salad?

Mom’s Flank Steak with Whiskey Marinade

By Carrie Floyd, from the Culinate Kitchen collection

Moroccan Chicken

By Carrie Floyd, from the Culinate Kitchen collection

A tangy, hearty dish with the salty, intriguing flavors of North Africa.

Munyew’s Dal

By Carrie Floyd, from the Culinate Kitchen collection

Served over rice with a dollop of chutney, this dal makes a meal.

Noodles with Peanut Sauce and Chicken

By Carrie Floyd, from the Culinate Kitchen collection

Delicious at any temperature — hot, warm, or cold.

Orzo and Asparagus Salad

By Carrie Floyd, from the Culinate Kitchen collection

A salad for spring; serve solo or as a side to grilled salmon.

Pomegranate and Walnut Salad with Balsamic Vinaigrette

By Carrie Floyd, from the Culinate Kitchen collection

Pomegranates and walnuts enliven this winter salad.

Potato and Green Bean Salad

By Carrie Floyd, from the Culinate Kitchen collection

A Dijon vinaigrette and chives flavor seasonal produce.

Red-Cooked Chinese Chicken

By Carrie Floyd, from the Culinate Kitchen collection

Roasted Squash with Sausage and Apple Stuffing

By Caroline Cummins, from the Culinate Kitchen collection

Romaine Salad with Tomatoes, Bacon, and Blue Cheese Dressing

By Carrie Floyd, from the Culinate Kitchen collection

Prepare this as either a composed or a tossed salad.

Salmone Agrodolce

By Carrie Floyd, from the Culinate Kitchen collection

Lemon and fennel flavor this sweet-and-sour marinade for salmon.

Smoked Salmon and Meyer Lemon Sandwich

By Carrie Floyd, from the Culinate Kitchen collection

Celebrating Meyer lemons.

Spanakopita

By Carrie Floyd, from the Culinate Kitchen collection

An easier version of the Greek classic.

Spiced Pecans

By Carrie Floyd, from the Culinate Kitchen collection

Split Pea Soup with Ham

By Carrie Floyd, from the Culinate Kitchen collection

An easy soup to make for a satisfying (and cheap) meal-in-a-bowl.

Stir-Fry Beef with Broccoli and Red Peppers

By Carrie Floyd, from the Culinate Kitchen collection

Serve this quick stir-fry with brown rice and a bowl of tangerines.

Tandoori Chicken

By Carrie Floyd, from the Culinate Kitchen collection

Tomato-Avocado Salsa

By Carrie Floyd, from the Culinate Kitchen collection

Turn the bounty of late summer tomatoes into salsa.

Tomato-Jalapeño Chutney

By Carrie Floyd, from the Culinate Kitchen collection

So good you may want to eat it by the spoonful right out of the jar.

Tomato-Olive Relish

By Carrie Floyd, from the Culinate Kitchen collection

Serve this tangy relish with grilled fish or chicken.

Tortas with Chipotle Chicken

By Carrie Floyd, from the Culinate Kitchen collection

Vegetable Fried Rice

By Carrie Floyd, from the Culinate Kitchen collection

With precooked or leftover rice, this recipe makes a quick weeknight meal.

White Bean Dip with Herbs and Roasted Garlic

By Carrie Floyd, from the Culinate Kitchen collection

This zesty purée doubles as a dip and a sandwich spread.

White Bean, Chard, and Pasta Soup

By Carrie Floyd, from the Culinate Kitchen collection

Wild Rice Pilaf

By Carrie Floyd, from the Culinate Kitchen collection

Wilted Spinach with Bacon and Tomato

By Carrie Floyd, from the Culinate Kitchen collection

A new take on creamed spinach, especially good paired with a grilled rib-eye steak.

Wonton Soup

By Caroline Cummins, from the Culinate Kitchen collection

Make a batch of wontons, simmer some broth, and you’re done.