This warm weather dish is the perfect reason to break out your spiralizer.
Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.
These sweet grilled apricots topped with almond-flavored whipped cream are a perfect way to end a summer meal.
These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.
Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.
If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.
Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.
Tangy and garlicky, this salad dressing is amazing over a simple green salad of crunchy Romaine and blanched vegetables.
These crostini are topped with an easy, creamy spread that's loaded with spicy green garlic and tangy fromage blanc.
This dish of tender, sweet onions topped with breadcrumbs and melted blue cheese is easy to make on the grill!
Sweet Vidalia onions and Gorgonzola are made for each other. Serve this with crusty bread for an easy but elegant appetizer.
This easy omelet is delicious as is, but is also a great jumping off point if you feel creative or have vegetables you want to use up, it lends itself so well to improvisation.
The addition of coconut oil and chia seeds have the benefit of giving you a boost of energy and keeping you full longer, just what we all need in the morning!
Coconut oil is an excellent choice to use when popping corn: it has a very high smoking point, and gives it the most delicious, subtle, buttery and nutty flavor. Use this recipe as a base and get creative with toppings. My favorite is a generous sprinkle of nutritional yeast flakes.
These grilled mushroom tacos are delicious, with avocado and shredded red cabbage - but the star of the show here is definitely this sauce. It’s cashew-based, with roasted jalapenos, garlic, and cucumber, and you’ll want to have it on everything.
These easy, people-pleasing pizzas use portobello caps as individual pizza crusts.
A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.
Be sure to use Percorino in this salad for a nice, creamy dressing - other cheeses won’t work as well.
This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.
In this icebox cake, whipped cream is enhanced with cream cheese and cream of coconut, and layered with graham crackers and lots and lots of mango, then topped with toasted coconut flakes.
This dish will require a decent amount of prep work, but much of it can be done ahead of time (make the dressing a day or two in advance, cook the tofu and cube the mango and have those ready in the fridge). It is well worth the effort - this is certainly one of the most memorable meals I’ve had in ages. Soba noodles are coated in a sweet, spicy, and lime-kissed sauce, then tossed with little cubes of pan-fried tofu, eggplant, chunks of fresh sweet mango, and handfuls of fresh herbs.
This cake is very very easy to make. If you don't want quite as much "ducky" flavor, substitute the duck fat with butter. If you don't like rosemary, omit it altogether, or use lemon verbena, sage, or winter savory instead. For a sweeter cake, increase the sugar to a full cup. Served with whipped cream and fresh fruit, this is a dessert that's sure to please.
Rich and creamy duck eggs are higher in protein and fat than chicken eggs. A simple scramble highlights their flavor.
"I’m a big fan of smoothies. I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice. I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant at Willy Street Co-op.
"I keep sliced bananas and a canister of frozen orange juice in my freezer at all times for smoothies. Nothing quite perks up the flavor like a big ol’ scoop of concentrated 100% orange juice... I peel and slice ripe bananas into coins and place into a bag or freezer-safe container to freeze." - Melissa Reiss, Purchasing Assistant, Willy Street Co-op.
This Spanish sauce is also delicious with oven-roasted potato wedges, fries or even grilled shrimp or as a condiment for chicken, lamb chops or meatballs. It makes a great alternative to pesto as well: stir it into soups and stews or toss with pasta.
The Chinese “street food” version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
Warm and lightly spiced, this simple soup is easily doubled for packing into lunches all week.
If prepping the Swiss chard is too time-consuming, using 5 or 6 cups of frozen spinach would be a good shortcut - just be sure to squeeze out excess water!
Talk about gilding the lily! Ripe avocados get sliced into wedges, battered, fried, then served with creamy cheese sauce. Note that you do need a fry thermometer for best results.
This is a simple twist on potato salad, with a quick sauce of avocado, fresh dill, and lemon.
With layers of flakey dough, a filling of lemon-poppyseed-sugar with a hint of vanilla, and a bright purpley-pink glaze, these buns are well worth the effort of working with yeasted dough. This recipe is a much-speeded-up shortcut of the typical lamination process - it’s still somewhat complicated, but nowhere near as time-consuming as it usually is.
Mascarpone cheese and Meyer lemons are made for each other - both are mild and barely sweet, with a bit of tang. Together they make a rich and silky sauce that’s still light.
Cauliflower stands in for couscous in this warm winter salad that will please everyone. Zesty curry powder makes it a flavorful companion to braised chicken or baked tofu. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
Using premade enchilada sauce makes making enchiladas so simple! Dinner will be on the table in less than 30 minutes.
This hummus is a vibrant bright pink thanks to the addition of steamed beets.
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.
These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.
Juicy tangerines and crunchy almonds accent this easy vegan recipe. It’s gluten-free if you use gluten-free tamari, too!
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...).
Studded with chia seeds, the wonderful superfood, these pancakes are really easy to whip up.
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.
This smoothie makes a great breakfast - it's full of fiber, protein, potassium and a healthy dose of vitamin C. The ginger and turmeric add anti-inflammatory benefits to boot.
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!
Loaded with fresh ginger and fresh turmeric, this drink is perfect for a winter's day and will warm and nourish you head to toe.
Many of us find ourselves short on time during the holidays with places to go, things to do, people to see. If you find yourself needing to prepare a dessert that looks fancy but takes less than an hour to make, look no further than these easy coconut cookies.
Many of us find ourselves a bit short on time during the holidays. Places to go, things to do, people to see. If you find yourself needing to prepare something fancy that takes less than an hour to make, look no further than these yummy, simply addictive, chocolate-covered almonds.
With quinoa and cornmeal, this quick bread is hearty and rustic, with crispy edges and a creamy, custard-y top, thanks to the addition of heavy cream right before baking. It's the perfect side dish to serve at a big meal during the holidays, or bring to a potluck or picnic.
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.
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.