Some Cooking Light recipes are Mexican succotash with fresh produce and cavatappi with arugula Pesto and cherry tomatoes. Both recipes are simple and easy to make.
To make Mexican succotash, preheat the broiler. Cut 1 poblano chile in half, and remove the seeds and membranes. Broil the chile halves skin-side up for 10 minutes, or until blackened. Seal in a bag, and let sit for five minutes. Peel and chop. Place 2 cups fresh lima beans in a pot, and cover with water. Boil, and cook for 25 minutes. In a skillet, heat 1 tablespoon olive oil. Saute 1 cup chopped sweet onion, 1 cup chopped red bell pepper and 1/2 cup chopped green bell pepper. Add 3 minced garlic cloves, beans and 2 cups fresh corn kernels. Add poblano pepper and 1 cup halved grape tomatoes. Remove from the heat, and add 1/4 cup chopped cilantro, 2 tablespoons lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Mix, and garnish with cilantro sprigs.
To make cavatappi, combine 5 cups arugula, 1/2 cup grated Parmesan, 1/4 cup roasted pine nuts, 1 tablespoon lemon juice, 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 minced garlic clove in a food processor. Blend, and slowly add 1/3 cup water. Cook 1 pound cavatappi pasta according to box directions, and transfer to a bowl. Add 2 cups halved red and yellow cherry tomatoes and pesto. Toss, and garnish with 2 tablespoons toasted pine nuts.