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.
Along with tempeh and sweet potatoes (a perfect pair!), this hearty stew is scented with warming spices and is served garnished with a dollop of yogurt and nutty toasted pumpkin seeds.
High in protein, essential fatty acids, and antioxidants, hemp seeds pack a serious nutritional punch.
Besides the task of peeling the onions, the oven will do most of the work for you here, bursting and concentrating the tomatoes, and turning the onions silky-sweet and tender.
Perfect over barely cooked crunchy vegetables, like green beans, broccoli, or cauliflower. If you like more heat, leave the veins and seeds in the chile pepper.
Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.
This Mediterranean-style pasta dish is a snap to prepare.
Ice cream without the cream! This easy recipe results in a creamy, luscious, frozen dessert that is vegan, and gluten-free, and sugar-free, and amazingly, oh so yummy!
Serve these delicious summer rolls with your favorite dipping sauce. They make a lovely light meal.
Furikake is the salt & pepper of Japan, often sprinkled on rice to make it more flavorful. It's a crunchy, salty seasoning that typically contains bonito flakes or salmon bits, as well as MSG. This home-made version is simple to make. Try it on rice, as they do in Japan, or on popcorn for a yummy treat!
This delicious dip, with deeply caramelized onion, tart apple, and fragrant thyme, just happens to be gluten-free and vegan!
Papalo is an herb which is a staple in Mexican cooking, and is often set out on the table at mealtime with bunches of parsley and cilantro. It has a unique, distinctive flavor that is similar to cilantro and goes well in dishes where you would use that herb - but be aware that a little goes a long way.
This pickled eggplant is so good! Drizzle it with olive oil and eat it on toast.
Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.
Dark, sweet cherries and black plums make a delicious, rich jam, and the addition of bourbon or brandy makes it luxurious.
These yummy, sweet, tangy pickles take a little bit of work over the course of a week to prepare. They do not need to be processed in boiling water, but are shelf stable and will keep for 1 year.
Earl Grey tea gives this easy jam a subtle floral note.
If you are not a ketchup person now, this spicy and sweet spread is likely to convert you! A little jar would also make a great gift in the summer.
Here's a perfect recipe to preserve some of this summer's crop of tomatoes.
This is a great summertime dish that's great for a weeknight, but definitely fancy enough for a dinner party.
Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.
Grilling or broiling the vegetables in this salsa makes it extra special. It will keep in the fridge for about a week, so double the recipe if you'd like!
This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!
These stewed plums are lovely to eat at any time of day. Have them with hot cereal or spoon them on toast with some cream cheese or butter.
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.
Serve this chutney with roasted meats or alongside a charcuterie or cheese platter.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
This is a versatile dessert: use your favorite combination of stone fruit, like peaches and cherries, or apricots and nectarines.
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!
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 peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!
This salad is perfect durning that short window when corn is fresh and tender to need barely any cooking, or none at all, and green beans and radishes are also at their peak.
If you don't want to heat up your kitchen with the oven, you can skip broiling these stuffed avocados - they're just as delicious at room temperature.
If you prefer cooked corn to raw, simply blanch the corn kernels in boiling water for 1 minute beofre making the recipe.
Grilled corn on the cob is incredible when slathered in summerly basil compound butter!
This recipe will result in something similar to an English muffin - only dense, and packed with seeds and grains. They must be toasted to be fully enjoyed.
Using the Co-op's pizza dough makes this so easy! The following recipe is quite minimal, so use this as a starting point - try a more traditional one with tomato sauce, or pesto, and add meat if you like, or more vegetables. Once you've grilled pizza, you won't want to turn the oven on for the rest of the summer.
Use a non-stick pan or well-seasoned cast iron skillet for perfectly crispy, golden-brown tofu.
This versatile, super-quick dressing is great because of its many variations. Instead of plain yogurt, use sour cream, mayonnaise, cream, or puréed soft tofu. Make it with a combination of parsley and tarragon one day, and the next use basil.
This is a delicious vegetable slaw that uses Willy Street Co-op's convenient packaged up Slaw Mix, available in Produce, and invented by Max of West Produce fame. The Slaw Mix incorporates green and red shredded cabbage, and carrots, with occasional appearances by beauty heart radishes, savoy cabbage, and yellow carrots, when available. The dressing in the recipe is quick to whip up, and you'll have a great dish on the table in no time!
Refreshing, tart, and fruity, this delicious summer drink is great on a hot night. And I don't need to tell you how yummy it would be with a boozy addition!
Eggplant, tomatoes, and basil are made for each other!
Polenta is without a doubt very easy to make, but packaged rolls of pre-cooked and sliceable polenta are so convenient! In this recipe the polenta is topped with sautéed mushrooms deeply browned in butter and thyme, then simmered in white wine.
These zingy pickled Brussels sprouts feature garlic, bay leaves, peppercorns, and mustard seeds, and would be a great accompaniment to a Bloody Mary!
Bring these along to your next picnic: they are quick to make and yummy to eat!
Celebrated BabyCakes NYC serves up gluten-free, wheat-free, dairy-free, and vegan treats in their bakeries, and this is their chocolate chip cookie recipe.
These delicious little blueberry pots topped with a yummy crumble are so easy to make! Serve with creme fraiche or vanilla ice cream.
Sunflower seeds and poppy seeds give these pancakes a nutty crunch, and the citrus syrup goes perfectly with them.
Delicately flavored fennel seeds and the warm heat of chili peppers makes this egg salad over the top delicious. Cooking the eggs for just eight minutes will ensure that they're perfectly creamy.
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.