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.
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.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
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.
Jicama adds a crunchy kick to this simple salad. Save time by using any cooked chicken you have on hand.
Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this summer bowl is perfect for breakfast or even your next barbecue.
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.
Mint gives this recipe a wonderful freshness and simply seasoned chicken bumps up the protein content, making this a filling main dish.
This make-ahead, plant-based, dairy-free breakfast will last up to four days refrigerated.
Pan-seared tofu pairs beautifully with fresh veggies and teriyaki-style noodles in this quick takeout fake-out.
A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping.