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.
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.
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.
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.
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.
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.
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.
Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.
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.
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!
Stephanie Izard, winner of season four's Top Chef, creates a crisp salad for you to enjoy this season.