Summer

In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.

A key ingredient in many Middle Eastern salads, mint gives this recipe a wonderful freshness. Simply seasoned chicken bumps up the protein content, making this a filling main dish. Using leftover cooked rice speeds up dinner prep — just make extra the night before.

This salad has a nice bit of heat to it thanks to the fresh chile. Fiery, sweat-inducing capsaicin is found mostly in the white pith (and the seeds that come into contact with the pith), so devein and seed the chile if you want to cut back on spiciness. For added flavor, you can add chopped fresh mint, cilantro or Thai basil to the salad.

If you haven’t yet tried kimchi, this Korean pickled cabbage is worth adding to your meals. It’s not only tangy, but it’s also fermented, a good sign it’s teeming with probiotics.

Ditch the standard pita and serve falafels as part of a colorful falafel salad bowl.

A quick and easy dish that will leave your pasta cravings satisfied! Sprinkle with mint and pine nuts for added touch of flavor.

Gut-friendly kefir adds creaminess to salad dressings. This salad makes a large portion and can be topped with a protein such as chicken or tofu. You can also serve it as a side or starter salad for 6 people.

Cooking lean fish in parchment packets is a great way to keep the moisture (and flavor) in, so you can say goodbye to dry, overcooked fillets. Sole fillets are thin, flat and firm, which means they roll up easily into all-in-one bundles.

Maine lobster mixed with sweet mango and fresh jicama is topped with a refreshing cucumber vinaigrette in this recipe. Surprise your guests with this elegant salad that takes only 25 minutes make.

Tender vegetables pair perfectly with oven-baked salmon and crispy kale in this flavorful and bright salad. Top it off with a sprinkle of feta cheese for just the right touch of creaminess.

Hoisin sauce delivers a sweet, salty and spicy punch to these sticky chicken wings. If you don’t have it on hand, it’s worth adding to your collection – the Asian sauce is a versatile glaze for grilled chicken, pork or steak, or mix it with water and arrowroot and use it as a stir-fry sauce.

This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.

No need for 
that mocha 
latte today – we’ve got all that delicious chocolaty 
coffee flavor 
in this bowl. 
If you enjoy 
the caffeine fix, use regular coffee granules; 
if not, use decaf.

The bright color of pink pitaya 
(aka dragon fruit) gives this bowl its distinctive hue. We love the ease of using a packet of the frozen purée, but if you can find the fresh fruit, you can always purée and freeze it yourself.

Each of our smoothie bowls is designed to serve one hungry person – and each recipe takes less than 
15 minutes to assemble!

A chocolate lover’s dream, these old-school fudge pops use whole milk, dark chocolate and cocoa powder for the ultimate rich, chocolaty summer treat.

Beneath a creamy swirl of lemony topping is a strikingly vibrant, sweet and tart, jam-like fruit filling.

In this gorgeous, bright dish, basil is used in two ways – it's blended into a creamy garlic buttermilk sauce and also used as a garnish for extra impact.

Homemade salsas may help reduce your risk of chronic diseases such as type 2 diabetes, cancer and heart disease, all the while promoting healthy skin, increased energy and healthy weight.

Slather your burger 
with a cashew cream sauce that 
is high in protein, magnesium 
and iron, and add fruity flavor 
with sweet peaches, which contain vitamin C, fiber and potassium.

We like to think of a galette as the free spirit of the pie family – it has all the delicious elements of a pie, but it’s free-form, and lacks the structure that typical pies have – for a stunningly rustic dessert bursting with berry goodness.

Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.

Lean red meat is full of satiating protein as well as iron and vitamin B12. In addition to its anti-inflammatory properties, antioxidant-rich cilantro is a very good source of iron, manganese and magnesium.

Sweet, juicy peaches are a perfect match for sharp, pungent ginger in this stunning, South Asian-inspired summer lassi pop.

Cherry cheesecake doesn't have to be sinful with this rich and creamy gourmet ice pop, a simple blend of five wholesome ingredients.

For anyone with a sweet tooth, strawberries are the queen of summer produce. They're the perfect addition to desserts such as pies, trifles or these Strawberry Cream Pie Parfaits!

A delight for the eyes and palate, juicy pomegranate seeds and mildly pungent green onions add a grown-up twist to classic, comforting shrimp cakes.

Salmon fillets and smoked salmon are combined with dill and other seasonings to make this clean and lean patty stand out. Lemon and herb aioli give this burger an extra lift of flavor.

Branch out a bit and take your fries beyond the potato. Being creative with vegetables such as crookneck squash and zucchini offers personality, variety and flavor dimension to even the simplest menus.

Want a burger to make your friends and family go wild? Our Big Stack Burger wins for the most mouthwateringly delicious patty, sauce and toppings!

Take your spice-rubbed halibut and delicate, fruit-laced salad out on the patio for a gorgeous summer meal that’s ready in just 25 minutes.

If you think your oatmeal has no place in the cold breakfasts of warm summer mornings, pull it back out! Cool and creamy overnight oats layered with frosty fruit purée is kind of like eating ice cream for breakfast, but with a lot less guilt.

Smoked paprika is a wonderful spice for adding smoky flavor to poultry, and we top it off with a tangy relish that uses one of summer's jewels: apricots.

With their meaty texture, portobellos make ideal vegetarian burgers and sandwich fillers. You may be surprised to learn that portobellos (cappellone, or “big hats,” in Italy) are actually oversized cremini mushrooms.

This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!

Ingredients vary widely when it comes to these trendy, French bistro-style, open-faced sandwiches. Start with our basic recipe for snack time and, later on, try adding lean chicken, turkey, fish or more vegetables for a heartier meal.

By making your own homemade BBQ blend, you'll be able to control every last ingredient that goes in (plus, tinker with our recipe to whip together your own signature secret sauce in the process).

Caponata (pronounced kap-oh-nah-tah) is a Sicilian dish often served as a salad or relish – here, as a topper for chicken sausage. Our lower-sodium variation of this traditional Italian topping with eggplant, tomatoes, anchovies, olives and capers beats sugary relish any day!

We've lightened up a winter favorite, keeping all the flavor elements intact (thick mushroom sauce, bread crumbs, green beans) but with a welcome summery twist.

This side is about as simple as they come, though it's not without healthy vitamins and minerals, thanks to the addition of nutrient-rich edamame and corn.

We've taken your classic shrimp salad sandwich and amped up the flavor even more with fresh dill, crunchy celery and Dijon. In our version, Greek yogurt stands in for mayonnaise, providing creamy texture without the fat.

Most of the EVOO used for these marinated pork chops is discarded after use, so you won't be paying a fatty price for the greater taste.