Dairy-free

Crispy Peanut Tofu Stir-Fry over Cauliflower Rice

This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.

Tangerine Cupcakes

These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.

Tangerine Beef with Glass Noodles

This recipe calls for broccolini, but sliced bell peppers, broccoli, zucchini, or asparagus (when it’s in season) would all be excellent substitutions.

Vanilla-Almond Sandies

This cookie couldn't be any easier to make and are great as is for snacking on and dunking in milk, but are easy to change up as well (dip in chocolate, add lemon extract and poppy seeds, dust in cocoa powder or confectioners' sugar...).

Chia Seed Pancakes

Studded with chia seeds, the wonderful superfood, these pancakes are really easy to whip up. 

Coconut Chia Seed Pudding

This is a thick, rich pudding, similar to tapioca, but is so healthy you can eat it for breakfast. Ripe mango adds enough sweetness that you can even skip the agave nectar if you'd like. Chia seeds are high in omega-3 fatty acids, minerals, and antioxidants.

Turmeric Tea

It's great to have a jar of this turmeric-honey mixture in the fridge all winter during cold and flu season. If you feel something coming on, stir a spoonful of it into a cup of hot water, squeeze some lemon in, and add a generous pinch of freshly gournd pepper. Turmeric is also known for its anti-inflammatory properties, so it's good for aches and pains too!

Banana Nut Bread

This banana bread is more a bread than a cake, and is just barely sweet. You can increase the sugar to 1 cup (or even 1 1/4 cup for a very sweet, dessert banana bread). Use very very ripe bananas.

Two-Ingredient Banana Pancakes

High in protein, gluten- and dairy-free, these pancakes cook up golden brown with crispy edges and a soft, custard-like center. They are very delicate while cooking, so be sure to keep the pancakes small so they’re easier to flip, and be patient when flipping them. See the note for ideas for variations.

Spicy Ground Pork and Vegetable Stir-fry

This is the kind of simple, savory stir-fry that you’ll want to make over and over. It’s a versatile template for a meal, so you can substitute or add vegetables that you have on hand or are in season. Make a pot of rice, and you have a dinner that will please everyone.

Pot Roast with Rutabaga and Parsnips

When the weather turns chilly, a recipe like this is great to turn to - the roast cooks for hours in the oven, warming your house and whetting your appetite for dinner.

Mustard and Shallot Roast Chicken

With only a handful of ingredients that you probably already have around, this is so simple, and ready in under an hour and a half.

Quinoa and Fig Salad

This is a hearty salad with an unexpected and satisfying combination of ingredients.

Whole Grain Caramel Apple Hand Pies

These hand pies are a perfect use for the first local apples of the season. You’ll have extra caramel sauce left after making these: nice for spooning over ice cream (or eating out of the jar!).

Onion and Red Pepper Confit

The longer this confit cooks, the better it tastes. Serve over grilled fish, add to pasta sauce, use to fill an omelet, or spread on top of crostini.

Carrot Pesto Sammies

If you're like me, carrot sticks get borring pretty fast. Adding hummus and other dips only go so far. I love putting a twist to classic recipes by substituting in other ingredients. Give your tastebuds a new adventure! You won't be disapointed!

Garden Ratatouille

When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.

Fattoush Salad

This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.

Smoky Roasted Cherry Jam

This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.

Simple Strawberry Compote

This two ingredient compote couldn’t be easier! Serve it on waffles, fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try using pitted cherries in place of up to half of the strawberries. And when fresh strawberries are no longer available, frozen would be a great substitute.

Strawberry Soba Noodle Salad

When the weather turns warm, cold noodle salads always hit the spot. The unusual addition of strawberries here adds a welcome sweet-tart contrast to the salty miso dressing. Serve alongside anything grilled.

Vibrant Spring Socca with Basil-Arugula Pesto

Socca is similar to a crepe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.

Pickled Rhubarb

Spicy, sweet, and tart, this is a pickle-lover’s pickle. Add to salads or a cheese plate.

Roasted Rhubarb

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.

Arugula and Asparagus Ribbon Salad

During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.