Summer

Hello, halloumi: This salty, creamy grilling cheese tastes great with just about anything but especially when nestled in a salad alongside sweet grilled peaches, plenty of greens and a fresh basil dressing.

This easy, hearty Roasted Vegetables & Goat Cheese Pasta Salad is delicious served cold (but great warm, too). Kitchen getting too stuffy for your liking in this summer heat? Head outside, fire up the BBQ and easily prep all your veg on the grill.

This creamy, tropical vegan mango sherbet is a frozen treat that'll have you going back for seconds... and thirds. For a boozy kick, add the optional splash of vodka or tequila.

Bring out a pitcher of these at your next backyard party (and be prepared to make another).

Use this tangy roasted red pepper pesto to anchor a tray of grilled veggies, cheeses and crackers for a fresh and healthy snack platter.

This celebration of summer combines lemon-herbed ricotta, juicy heirloom tomatoes and a scattering of fresh herbs onto premade crusts – easy as pie. Swap in gluten-free or grain-free crusts to accommodate any dietary restrictions.

Scampi, a garlicky dish typically made with shrimp, is also a fast and flavorful way to cook up mussels.

Pops of fresh ginger wake up your senses in this easy-breezy fruit classic.

The Fourth of July hit.

The salad you'll make all summer.

Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.

Treat your family to the flavors of the tropics. The coconut-spiked caramel sauce becomes a sweet sauce over grilled plantains. Serve over vanilla ice cream for a delicious sundae any day of the week!

This salsa verde–drizzled potato salad is made with red and sweet potatoes and asparagus. It's sure to be a new favorite on the cookout recipe roster.

Grilled lobster tails served with street corn purée are delicious and decadent, and grilling them is super quick and easy!

Featuring fresh peaches and an oat and nut topping, this peach crisp makes for a wholesome breakfast or afternoon treat. To save on ingredients in the plan, we use whole almonds and grind them into flour, but if you already have almond flour on hand, you can use it instead (use a roughly equivalent amount).

This spiced chicken brings the heat, while refreshing corn salsa made with sweet tomatoes and creamy avocados lends balance and crunch.

A little smoky, slightly sweet and paired with perfectly charred baby bell peppers, these wings are next level.

All your favorite pizza flavors — marinara, cheese and pepperoni — stuffed into a chicken breast for lots of flavor with fewer carbs. Stuff the chicken on your Sunday prep day and then simply grill it when you are ready to eat. Toss some extra veg on the grill to make it a complete meal.

This marinated steak uses bold flavors such as ginger and fish sauce. Make the marinade in advance, but only add the steak the same day. The pickled carrots and cucumbers are a great make-ahead side. You can also serve this dish with brown rice.

Impress your family with this lemon- and garlic-stuffed whole fish on the grill that’s surprisingly easy to put together. Make the aioli on your Sunday prep day so you can simply assemble and grill the fish right before eating.

Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.

Using frozen riced cauliflower helps shorten prep time so this nutritious bowl is on the table quickly. If baby bok choy isn’t readily available, chop up about 7 cups of regular bok choy. Garnish with sliced red chiles for color and heat.

No grains in this easy, pleasing pizza! You can use whatever color olives you like best or change up the toppings for other favorites. Serve with a green salad or sautéed greens for a well-rounded meal.

If you can make the slaw up to a day ahead, do it – it tastes even better when it’s had time to relax and the flavors have blended. Simply cover and refrigerate until serving time. Get creative and add additional toppings like sliced radishes, diced avocado or sour cream.

To keep this dinner lightning-fast, serve it with a quickly sautéed veg like green beans or spinach. Simply cook in the same skillet in any remaining butter.

No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

Barley provides a quick yet hearty base for mushrooms, spinach and shrimp, which can be served as a main or side dish.

With a slightly sweet and nutty flavor jicama packs a nutritional punch. Paired with sweet potatoes and spicy jalepeño, it becomes a sweet and savory side.

You need not head south for the fatty, deep-fried original – try this cleaner take on New Orleans' classic sammie, with grilled fish, lots of veggies, whole-wheat baguette and a light goat cheese spread.

These Hawaiian tuna burgers are full of lean protein and bursting with tropical flavor. The carrot beet slaw adds a tangy crunch.

This zesty sorbet has only three ingredients but it is bursting with flavor.

Make breakfast a breeze and whip up this irresistible french toast smothered in bananas.

Succotash really came into its own during the Great Depression, thanks to its thrifty nature, and we think a clean version seasoned with dill, lemon juice and zest is the perfect accompaniment to our tender pink trout.

This baked fajita recipe uses pork instead of the usual beef or chicken. And it's easy to make — just cut up the pork and veggies, then pop them in the oven. The outcome is juicy and tender pork and a dinner that's packed with flavor.

Beets and carrots get dressed in a spicy vinaigrette makes a light and flavorful salad.

This zesty Mexican flavored bake is easy to prepare. Vegetables, black beans and avocado smother a soft egg.

Sweet corn, tomato and olive bruschetta is a simple and flavorful Italian appetizer. Top fresh white fish with it for a light and easy dish.

These stuffed savory pastries are a traditional Indian favorite. Sweet potatoes, cauliflower and spices are cooked together to create a mouthwatering filling for the easy whole-wheat phyllo dough.

Fennel is a great source of vitamins and minerals. Combine it with fresh veggies and chicken breast for a flavorful dish.

The peachy flavor of our nice cream is sweetened with a little honey and — surprise! — sweet potatoes.

We're fans of this simple roasted broccoli. You'll want to eat it all the time.

Make the most of farm-fresh ingredients this summer with these easy roasted potatoes.

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.

In the height of summer, you won't find a better side dish than this deceptively simple combination of peak-season produce.

A meal version of the popular 7-layer dip, this salad is packed with tasty layers such as crisp lettuce, olives, cheese and avocado. Canned black beans add a source of protein without having to cook – for a twist, try mixing them with corn kernels for extra sweetness. You can use corn from the cob or frozen and thawed corn.

Sweet, in-season strawberries are the base of these pretty breakfast pops along with fiber-rich chia seeds. An optional boost of protein powder helps keep you satiated until lunch.

Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.

Punch up traditional balsamic vinaigrette with touch of Sriracha sauce.

Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.

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

This loaded Tex-Mex style bowl gets serious mileage out of your Sunday prep using the quinoa, Cashew Cream, grilled veg and even the cooked shrimp. All you have to do on the day of is assemble with some additional spices and fresh vegetables.

Prep your chicken, pesto and grilled veggies on Sunday, so making this fresh and colorful goat cheese pizza takes no time to assemble on a busy weeknight.

Maple syrup adds a touch of sweetness to this tangy, Asian-style vinaigrette.

The textural appeal of this yummy salad — the crunch of the cabbage, the tender bite of the squash and the rich meatiness of the shrimp — makes it an amazing one-dish meal. Choose a crisp, sweet-tart apple for this salad, such as an organic Honeycrisp, Braeburn or Jonagold. This salad pairs beautifully with the warm, sweet flavor of our Sweet Maple Sesame Dressing.

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

This easy grilled lemon shrimp is healthy, incredibly flavorful, and quick to make with a few, simple ingredients!

Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.

Clean frozen pops can be a challenge to find, but we’ve got you covered with these chocolate-drizzled mango lime pops, infused with ginger and sweetened with just raw honey, for an easy-to-make summer treat.

Pineapple gives this chicken marinade a sweet kick, while a finish on the grill brings out even more fiery-fruity flavors.

Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.

This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.

Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.