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These farmers’ market bowls feature roasted vegetables, warm whole grains, chickpeas and a creamy yogurt-based green goddess sauce. It’s a healthy, hearty vegetarian dinner option that is very flexible—see the notes for variations. Recipe yields 4 servings.
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This creamed spinach recipe is made with fresh baby spinach and cream cheese. It’s deliciously rich and creamy, but not over the top. Recipe yields 4 to 6 side servings.
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These watermelon margaritas are refreshing, with a kick! They're easy to make and naturally sweetened. Skip the spice for a classic watermelon margarita!
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This easy pasta recipe features peas and pesto. It's made with basic ingredients (frozen peas and store-bought pesto) and tastes amazing!
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These simple broccoli, chickpea and avocado pita sandwiches are a fresh lunch or dinner option. If you would like to have leftovers, store individual components separately, with plastic wrap pressed against the top surface of the mashed avocado to prevent oxidation (or, use hummus instead). Recipe yields 4 pita sandwiches, or 4 large toasts.
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These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete!
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This roasted tomatillo salsa is so easy to make. You're only six ingredients away from the best salsa verde you've ever tasted! Get the recipe here.
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Make your own balsamic glaze, also known as balsamic reduction, with this simple recipe! It's easy to make with regular balsamic vinegar.
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This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it’s typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.
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Extraordinary vegetarian chili containing sweet potatoes, black and pinto beans, peppers and cocoa powder. A wonderfully delicious, hearty & healthy vegan meal.
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A super creamy, good-for-you smoothie made with pineapple, coconut and avocado!
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Agua frescas are incredibly refreshing, unfiltered fruit juices that are perfect for summertime. Learn how to make a variety of flavors here! So simple.
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A simple and delicious, gluten-free chickpea crust pizza. I topped mine with summer squash ribbons and other Greek flavors, including feta and fresh thyme. You can add any pizza toppings you’d like! Be sure to allow an hour for the chickpea flour to soak up water. The rest comes together quickly. Recipe as written yields one small (9- to 10-inch) pizza.
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Make this strawberry smoothie for breakfast (or dessert)! This strawberry smoothie recipe is creamy, luscious and nutritious. It almost tastes like a strawberry milkshake. Recipe yields 2 to 4 servings (about 4 cups); you can easily halve or double the recipe.
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Healthy pasta salad featuring bold summer flavors, including tomatoes, corn and black beans tossed in fresh pesto! It's a great vegetarian side dish.
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A light and healthy sorghum salad featuring roasted cherry tomatoes, arugula and feta (optional) tossed in a lemony dressing. This salad is gluten free and vegan, if you skip the cheese. If you’d like to turn this salad into a full meal, add chickpeas for protein.
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Start your day off right with this delicious banana almond smoothie recipe. It's healthy and easy to make with ingredients from your freezer and pantry.
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A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch! Recipe yields about 5 ½ cups (4 to 6 servings).
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A refreshing summer cocktail made with red bell pepper, basil, gin and lime.
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