Alexa Weibel

No matter the weather, get a taste of summer with this grilled, smoky salad

An edgier take on a classic crisp, our version uses ginger and five-spice powder for a little heat. Make it in advance and pack it to go, adding yogurt to each as it’s served.

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.

Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

This easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to add to your dinner rotation!

Our twist on this classic bread and tomato salad, uses pita bread and roasted red peppers for a fresh and easy weeknight meal.

This vegetarian pita sandwich is a healthy and nutrient-packed meal that will liven up your lunch box.

This creamy (but cream-free) soup combines bell peppers and potatoes to create a bright and slightly spicy soup.

Power up your diet with this dairy-free smoothie.

Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.

While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.

Fragrant spices including turmeric, coriander and curry powder lend deep flavor to this soup without having to simmer on the stove top for hours. A drizzle of harissa, a Moroccan-style blend, adds a kick of spice, but you can easily omit it if you can’t find it.

The combination of whole canned tomatoes and tomato paste give this soup plenty of flavor without having to chop a single tomato. An arugula and ricotta salata topper adds peppery, salty notes and a nice change in texture.

White beans add a rich, creamy texture to this soup without any dairy. A 5-minute almond pesto that you can whip up while the soup is heating adds oomph to the recipe.

Using jarred red peppers is a clever shortcut to bring deep roasted flavors to this vibrant soup without taking the time to roast them yourself. Chopped preserved lemon adds a nice tang to the soup, but if you can’t find it, you can use 4 teaspoons grated lemon zest and a squeeze of fresh lemon juice.