Salad doesn’t have to start with lettuce. This surprising salad showcases juicy, crunchy celery, paired with salty almonds, sweet dates, and creamy Parmesan in a bright and lemony dressing.

A creamy potato crust with golden crispy edges makes this vegetarian Broccoli Cheese Pie gluten free – and extra comforting. Inside, tender-crisp broccoli, light eggy custard, and a triple layer of melty cheese.

This Cider Roasted Butternut Salad glows with the colors of fall – brilliant orange squash and deep red cranberries. Pumpkin seeds and a syrupy apple cider vinaigrette continue the fall theme.

The colors of the Italian flag are on display atop a Margherita Pizza – this simple and yet perfectly complete combination of tomatoes, mozzarella and basil.

This addictive queso dip is extra creamy, warm and spicy, and takes about as much time to make as it does to open a bag of tortilla chips and mix up the Margaritas.

In this Blueberry Croissant French Toast, rich croissants are soaked in an eggy custard and cooked in butter until they’re golden and crusty on the outside and soft and creamy on the inside, then smothered with fat blueberries briefly heated until they’re bursting and juicy.

Stuffed Zucchini Blossoms are an ephemeral summer prize, oozing with warm, creamy cheese filling inside a light crispy coating, with basil-laced marinara for dipping.

Gorgeous, healthy, and ridiculously easy to make, this avocado and berry salad with homemade raspberry vinaigrette is the perfect summer side.

Two dressings give this potato salad double the richness and creaminess of your average potato salad.

Don’t save this chunky/creamy, tangy Pimiento Cheese for Kentucky Derby day; it’s good any day of the year.