Cookthink

The fruity sweetness of the mango and roasted corn contrasts nicely with the spicy sauced chicken -- without any one flavor dominating. The mango salsa comes together in seconds, and you can easily cook the rice, chicken and beans all at the same time. Read more about this recipe at Coconut & Lime.

Grilled Sardines

It's hard to argue with grilling sardines—probably the first and best method for cooking them. They're great with a squeeze of lemon and a little olive oil alone, but this slightly more involved sauce is worth the effort.

Salmon Tacos With Poblano-Peach Salsa

Here’s a great use for leftover salmon. Or brush fresh fish with olive oli and sear over medium heat for a few minutes per side. Read more about this recipe at hogwash.

Easy Huevos Rancheros

I like to make these on the rare weekend mornings we get to sleep in. Because I don't usually plan this breakfast (or brunch) ahead, I usually use a little can of Herdez salsa verde. But if you want to go all out, you can make your own salsa with this recipe. Read more about this recipe in Jeanne Kelley's Blue Eggs and Yellow Tomatoes cookbook.

Skirt Steak Tacos With Radishes, Romaine, Cotija And Lime

The balance between the richness of the beef and cheese and the crispy romaine and radishes make these tacos refreshing and fulfilling at the same time. If you can't find cotija cheese, substitute another salty, crumbly cheese like quesco fresco or feta.

Chicken And Summer Squash Salad

This salad keeps in the refrigerator for up to 4 days; allow to warm up almost to room temperature before serving. Read more about this recipe at the Washington Post.

Savory Black Beans

This recipe will feed a small army. If you want, cut the recipe in half, or use the extra beans for other dishes -- quesadillas, burritos, or alongside a meat dish. This recipe is part of Andrew Schloss's Sunday Dinners.

Layered Chicken-Avocado Bowl

This hearty appetizer is basically a terrine or a layered pâté and is best when made one day ahead. It can be eaten with a fork or spread on tortilla chips. Read more about this recipe on the Washington Post.

Black Bean Soup With Avocado Salsa

Sometimes plain soup, no matter how lovely, wants just a little something. Here that something is a complementary avocado salsa. Read more about this recipe at the Washington Post. New to Cookthink? Try our search tool or sign up for our RSS feeds.

Toasted Tortilla Chips

Toasting your own tortilla chips in the oven not only is more affordable but also healthier -- since most store-bought chips are fried. Read more about this recipe at the Washington Post.

Tortilla Torta

The edges of this egg-and-tortilla torta are crispy thanks to the oil, while the center is soft and moist. The onion adds a little bite, and the parsley adds freshness. This recipe was featured in Root Source: Tortilla Chip. It comes from Mango & Tomato.

Spicy-Sweet Pumpkin And Corn Enchiladas

These enchiladas have three things going for them: They offer an unexpected flavor combination of sweet and heat, they make a satisfying meatless meal, and they're a good way to use that spare can of pumpkin purée in the pantry. Read more about this recipe at the Washington Post.