Honeydew or cantaloupe would both be great in this dessert, sweet and cool with a bit of unexpected heat.
This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit.
Perfectly lemony and lightly sweet, this bread is great with hot coffee for breakfast. A bonus is that it’s gluten-free!
Pan roasting the millet here brings out its nutty flavor. If fresh corn isn't in season yet, use frozen corn.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
This salad is already quite hearty, with dried fruit, toasted nuts, and lots of fragrant fresh mint, but could be made even more substantial with the addition of bulgur or couscous.
I enjoy this recipe because it can be changed so many ways by adding different herbs and spices and also because it is just as delicious without adding meat.
This quick skillet isn't just for breakfast - it's an easy dish to prepare any time. Savory mushrooms, bacon, and eggs pair wonderfully with fresh green arugula.
Potatoes make a great stand-in for pasta in this hearty "lasagna".
Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.
This sweet potato side dish would be perfect on the Thanksgiving table - you can easily double or triple the recipe for a large group.
Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.
This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.
Dried lavender is optional but highly recommended here - it creates a perfect trio with the summery, ripe peaches, and the crunchy, golden cornmeal. You can find dried lavender in the Health and Wellness aisle with the bulk teas.
This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.
Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!
The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes.
Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.
This pickled eggplant is so good! Drizzle it with olive oil and eat it on toast.
This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.
This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.
This chicken dish is so quick and healthy, with marjoram infusing it with flavor. Pressing the chicken under an additional skillet while cooking results in moist meat with a crispy exterior.
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.
Crispy, crunchy onion rings, made healthier thanks to quinoa in three forms. These are easy to make vegan, too!
If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.
Crunchy and vibrant, this salad is flavorful and refreshing.
A staple on the shelves of the Co-op, this incredible, raw spread is so much more than the sum of its parts! Use this umami-rich pâté as an unexpected ingredient in nori rolls, or slather onto a tortilla with some vegetables for a quick lunch. Take care to start the almonds and sunflower seeds in water the night before you make this.
Packed with butternut squash, bananas, and spinach, this delicious smoothie is more of a meal than a drink.
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
Fluffy and hearty, this salad is chock-full of fresh and flavorful ingredients. Substituting brown rice for the red rice would work fine, too.
Simple and delicious! The accompanying green sauce adds a bright punch of flavor.
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
This quick, one-pan meal will surely become a favorite.
Roasting squash alongside chicken this way turns it meltingly tender, with a crisp coating, almost candy-like.
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.
Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.
Serve with crusty bread for sopping up the flavorful pan juices.
For a satisfying meal, serve these baked, whole onions with a big salad and some bread, or alongside a grilled steak.
This is a fresh, healthy, and vibrant dish. If you'd prefer to fire up the grill instead of searing the salmon, that would be delicious too!
Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.
Marcella Hazan says, "Whenever I have demonstrated this dish, professional cooks...were startled at how dark I allowed the artichokes to get. But it is only then, when they have deeply and confidently browned, that they develop flavor, sapore."
Nutty toasted pecans are a nice complement to Brussels sprouts.
This recipe uses heat and sugar to quickly pickle thinly sliced Meyer lemon. The sweet, sour, and lightly bitter pickled lemon adds tons of flavor to this fast chicken dinner.
Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.
This is an interesting variation on the (almost!) ubiquitous kale chip that has been popping up everywhere. Savoy cabbage, being the showiest of all cabbage with its crinkly leaves, makes a very elegant snack.
This baked egg dish is made by layering the ingredients in muffin tins, making them simple to serve and a pleasure to eat.