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Cooking the onions for a very long time is the key to this classic French onion soup.

Dried lavender and fresh blueberries make this homemade lemonade a refreshing summer hit.

Toss this homemade cilantro lime dressing with cabbage slaw mix for a tangy side dish. Or drizzle over tacos or quesadillas.

This make-ahead French toast is perfect for houseguests or brunch — it gets completely assembled the night before you plan to bake and serve it.

This easy baked salmon is topped with a flavorful crust of Dijon mustard, Parmesan cheese and panko breadcrumbs.

Looking for a breakfast treat? These muffins will hit the spot and are healthier than the typical bakery version.

These golden-brown quinoa cakes are packed with nutrients and protein and are excellent served hot or at room temperature.

This thick, sweet vinaigrette is the perfect complement to salad ingredients that are tart, such as apples or dried cherries.

Guests at the Mayo Clinic Healthy Living Program can't get enough of the house ranch dressing, made from fat-free plain Greek yogurt.

You'll be fighting over this bowl of sweet sauteed carrots with fresh sage and honey.

Before grilling skirt steak, try marinating it in chimichurri — a tangy sauce from Argentina made with parsley and garlic.

Using coconut milk and shredded coconut in this soba noodle curry adds depth of flavor.

Follow this fool-proof recipe for a juicy, tender, flavorful roasted Cornish hen.

Crunchy, baked coconut shrimp can be prepared at home in less than 30 minutes.

These apple muffins are filling, thanks to milled oats and flaxseed meal in the batter.

Try grilling lemons, cut-side down, alongside this grilled salmon. Grilled lemons have a sweeter, concentrated flavor and make for a fun presentation.

This salmon recipe doubles down on citrus flavor — with orange zest in the seasoning and orange juice in the sauce drizzled on after baking.

A thin layer of homemade pesto mayonnaise dresses up this turkey sandwich. It's perfect for a weeknight dinner.

Tzatziki is a Greek yogurt sauce. It's a tangy counterpoint to barbecued meats, kebabs and falafel. You can also use it as a vegetable dip.

These vegetarian quesadillas prove that you don't need a lot of cheese in this dish — just enough to bind them together.