total posts: 173
Sautéed green beans in a simple quinoa salad with corn, cherry tomatoes and toasted almonds. Make this before summer ends!
Beer bean-stuffed poblano peppers with feta and Jack cheese, adapted from The Sprouted Kitchen cookbook.
Spicy, garlicky pasta tossed with broccoli, sun-dried tomatoes and goat cheese. Great for weeknight dinners!
Mini peach crisps made by topping peach halves with oat, yogurt and maple crisp topping. Sweet summer treats ready in under 30 minutes!
Spring rolls stuffed with summer vegetables, arugula and sesame seed-sprinkled tofu. Serve with spicy peanut sauce as an appetizer or main!
Coconut quinoa with kale and tropical cilantro-cashew pesto, inspired by a trip to Belize.
Sweet and tangy, blueberry-studded lemon yogurt pancakes. Made with oat flour so they are gluten free!
Watermelon juice—refreshing, delicious, hydrating. Super easy to make with a blender, too!
Grilled summer vegetables, herbs, goat cheese and [slave-free] tomatoes piled high on a hearty slice of grilled bread.
Skinny margaritas made with fresh lime and orange juice and naturally sweetened with agave nectar. The best margarita you’ll ever have!
Sweet corn salad wraps are a perfect appetizer or light meal for summer.
Simple peach, basil and ricotta flatbreads drizzling with balsamic reduction: a gourmet meal ready in 15 minutes.
Super creamy Greek yogurt and honey popsicles swirled with jammy, roasted raspberries and blueberries.
Cherry, Pistachio and Balsamic Honey Yogurt for FoodieCrush Magazine's summer issue.
This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash.
Tacos stuffed with zucchini, cherry tomatoes, corn and black-eyed peas. Top with avocado chimichurri for a sublime summer meal.
Homemade horchata gets even better when you add spiced rum.
Simple, gourmet panini stuffed with strawberry, basil and goat cheese, served with balsamic honey dipping sauce. No panini press required!
Make your own toasted coconut butter! Drizzle it cold stuff like yogurt for a magic shell-like topping or spread it on baked goods like icing.
Black-eyed peas aren't just for January! This simple, refreshing black-eyed pea salad recipe makes a great summer side or potluck dish.
Melissa Clark's recipe for maple-sweetened, whole wheat blueberry tea cake is full of purple jammy pockets.
A bold and flavorful salad full of spicy arugula, sweet carrots and whole grains. Quite possibly this salad lover's favorite salad yet!
A simple but oh-so-tasty burrito filled with black beans, raw kale and avocado.
Learn the secrets to baking exceptionally crispy French fries. Amazing!
Decadent carrot cake pancakes, because you need an excuse to eat cake for breakfast!
Crispy baked falafel, served on a giant Greek salad with creamy tahini-dill dressing. So easy, so good, so healthy.
An irresistible chopped strawberry and spinach salad with quinoa, perfect for springtime.
Fresh tomatillo black bean salsa is a delicious twist on traditional pico de gallo. This salsa is great on baked tostadas (recipe included)!
Learn how to make strawberry-infused bourbon, and then make a strawberry mint julep!
An easy shaved asparagus salad with quinoa. It's bursting with flavor thanks to lemon, pine nuts and parmesan!
The most simple and delicious of all meals: avocado toast.
Mark Bittman's remarkably simple whole wheat version of Jim Lahey's pizza dough, topped with pesto and arugula and baked in a cast iron skillet.
These buckwheat and spelt crepes are so easy to whip up. Serve with sweet or savory fillings for breakfast, dinner or dessert!
A quick and comforting vegetarian stir-fry with millet, springtime vegetables and egg.