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Fruity popsicles made with coconut milk are drizzled in dark chocolate and sprinkled with your choice of toppings for a customizable and cooling summer treat.

With only four ingredients, this creamy sauce is a cinch to make and have on hand for burgers, baked potatoes and veggies.

These versatile lentil patties do double duty both as burgers — whether served on whole-grain buns, lettuce buns or sans bun alongside steamed greens — and crumbled and added to fresh tomato sauce for a vegetarian Bolognese.

When you have a luscious recipe like this one, it’s easy to understand why mango is one the world’s most popular fruits. Use super-soft mangos, as the riper the fruit, the better the pudding.

Crispy, flaky layers of phyllo dough are stuffed with a hearty, vegetable-rich filling and feta. Impressively, this recipe folds in an entire bunch of tender kale, making it a great way to sneak in an extra serving of vegetables any time of day.

Applesauce is rewarding to make at home for its better, fresher taste, and compared to store-bought, it’s entirely free of added sugars and preservatives. Strawberries give a tangy bite and pretty pink hue and take advantage of the extra-flavorful, first-of-the-season fruit.

These almond flour scones have the consistency of a muffin, but the shape of a scone. The quick peach jam adds a fruity flavor punch.

The addition of Asian flavors from ingredients such as tamari and green onions gives standard burgers a twist. Raw and crunchy bok choy pairs perfectly with the sweet and spicy burgers.

Stone fruits like peaches are great for grilling – they’re meaty enough to hold up to the heat and the sugars caramelize beautifully on the grates. Most dulce de leche recipes use dairy, but ours uses full-fat coconut milk instead.

This easy grilled pizza is the perfect combination of salty and sweet, thanks to turkey bacon and pineapple. Prep the toppings ahead of time for a laid-back pizza night.

It doesn’t get more summery than this pizza with barbecue chicken and corn. Made with pre-cooked chicken and our easy whole-wheat dough, it’s a great option for a quick weeknight dinner.

This quick-and-easy pizza dough is perfect for throwing on the grill and makes enough for two pizzas. Use the dough to make our Barbecue Chicken and Pineapple Turkey Bacon Pizzas, or use it as a base for your own favorite toppings.

Spirals of apple are drizzled with dark chocolate and sprinkled with an array of toppings - nuts, dried fruit, coconut and sea salt are our favorites. This dessert is best eaten right out of the freezer.

This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish. It gets a kick from a fresh sauce made with yogurt, roasted red peppers, and harissa – a spicy North African chile paste. If you can’t find the paste, you can easily substitute with a hot sauce, such as sriracha. It won’t have the same blend of spices, but it will be just as tasty.

Called patatas bravas in Spanish, or “fierce potatoes,” these crispy little nuggets of potato are usually deep-fried in olive oil, but they’re equally wonderful roasted in the oven with just a kiss of oil as we’ve done. Serve with romesco, a rich sauce made of roasted peppers and almonds that’s great on any roasted vegetable, and garnish with chopped almonds or a spinkle of smoked paprika.

Gazpacho, the famous chilled soup, comes in lots of varieties in Spain. This white gazpacho, made with cucumbers and green grapes, is used as a sauce to complement seared scallops.

Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and fill raw mini bell peppers with creamy sheep’s milk cheese or goat cheese and top with crispy serrano ham bits for a textural feast.

Daikon radish noodles offer an unexpected crunch and are sturdy enough to stand up to this sweet, savory and spicy authentic pad Thai sauce. Serve with lime wedges for squeezing over top.

Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.

Serve with cooked pasta, spoon over grilled fish or spread over whole-grain crusty bread and top with halved grape or cherry tomatoes.

A cross between a latke and a hash brown, these crispy waffles made from spiralized potatoes are a must-try. We love them with a little yogurt and maple syrup, but you can also load them up with salmon and dill for a heartier meal.

Clams are popular as warm tapas in Spain. Cooked with lots of garlic and sherry, they are always served with crusty bread to sop up the delicious juices. Use a dry or semi-dry sherry, such as Fino, and follow the Spanish maxim: Never cook with a sherry you wouldn’t drink.

These Asian-inspired chicken burgers get a burst of umami flavor from a homemade pineapple teriyaki sauce. Serve them on whole-wheat buns, or, for a lighter take, try lettuce leaves. In addition to the grilled pineapple, sliced avocado and grilled onions make tasty toppings.

Manchego cheese adds a nutty note to the stuffing in these heartier-style bites, while a finishing sprinkle of paprika adds that characteristic smoky flavor found in Spanish cuisine.

Savory little meatballs are served as tapas all over Spain, with toothpicks for spearing those tasty morsels and popping them in your mouth. They’re lovely served piping hot or at room temperature, so they make great party food.

Fresh rosemary commingles with tangy lemon zest and smoked paprika to give these almonds a ton of flavor. If you can’t find Marcona, regular raw almonds work well, too.

This versatile spread can be used on crackers, or you can add water to the pâté and use it as a dip.

This lightly sweetened smoothie from blogger Lee Tilghman is a great introduction to vegetable-based smoothies. It's smooth, thick, and creamy—you won't even miss the banana!

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

This four-ingredient vegan pudding makes a perfect protein-packed breakfast. No berries? Top with whatever fruit you have on hand.

Whole-grain cornmeal contains a high concentration of the carotenoids lutein and zeaxanthin. These carotenoids protect your peepers from harmful blue light and decrease your chances of developing age-related macular degeneration.

For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.

You'll never believe this quick and easy Mediterranean-style dish is ready in just 15 minutes!

The secret to making these oval-shaped patties ultra moist? Grated zucchini, which not only adds moisture, but also a serving of vegetables.

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Did you know that raspberries are high in fiber? One cup is higher in fiber (at 8 grams) than the same serving of grains such as cooked whole-wheat spaghetti and brown rice!

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

Cacao is a superfood that provides a mood-boosting, energy-enhancing effect by triggering the release of the “love drug” neurotransmitter phenethylamine (PEA), which also helps improve focus.

This tomato, herb and almond 
pesto is named for the sunny 
fishing port of Trapani in western Sicily, where almonds and olive oil figure prominently in the cuisine. The sauce is traditionally served with busiate, a type of thick handmade corkscrew pasta, but we’ve substituted whole-grain quinoa spaghetti for a healthy 
dose of whole grains.

The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter. Mix and match with your favorite melons and berries.

This fork-and-knife flatbread is spread with herby, creamy ricotta and 
then loaded with sweet and savory veggies for a fresh take on Middle 
Eastern street food. Be sure to buy a good-quality full-fat ricotta for 
the best results. The vegetables are adaptable, so use whatever 
looks good at your farmers’ market this week!

The long, slender stems of broccolini are completely edible, so don’t ditch them. Add a serving of whole grains such as freekeh, bulgur or millet to complete this vegetarian meal, or serve the vibrant greens alongside grilled fish or chicken.

Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this fresh bowl is ideal for serving at your next 
barbecue or breakfast. Garnish with a little citrus zest for extra brightness.

Bagna cauda, or “hot bath” in Italian, is an olive oil and anchovy dip popular in northern Italy. We add white beans to the dip to boost protein and fiber. It's typically served with a rainbow of vegetables, so choose your favorites. You can also make your own whole-grain pita chips (see below) for dipping.

Chia seeds are tiny powerhouses filled with omega-3s, fiber, protein and antioxidants. Thanks to the protein and fiber they contain, chia seeds can help keep you satiated throughout the day.

Dukkah (pronounced DOO-kah) is a savory Egyptian blend of dried seeds, herbs, spices and nuts. It's used as a coating for meat or fish or mixed with olive oil and served as a dip – here we use it as a flavorful crust for chicken. Moutabel is a Middle Eastern dip traditionally made with eggplant, though other vegetables can be used. In this version, grated beets and Greek 
yogurt are combined for a vibrant topping for the chicken.

To keep your prep quick, here we roast the salmon at the same time as red grapes - and we do it all on one baking sheet for quick cleanup. The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish on this dish.