These breakfast tacos are the best! This simple meal is the perfect use for leftover veggies, and you can serve these egg tacos for lunch or dinner, too. Recipe yields 4 hearty tacos (or 6 lighter tacos, for which you’ll need 2 more tortillas). This recipe is easily halved or doubled.
Ingredients: Ingredients 4 small flour or corn tortillas 4 large eggs 1 tablespoon sour cream (or milk)...
Think of these mango bowls as a Thai spin on your favorite burrito bowl. This recipe features brown rice, fresh mango, tofu and peanut sauce. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Recipe yields 4 bowls.
Ingredients: INGREDIENTS Crispy baked tofu and rice 1 block (12 to 15 ounces) organic extra-firm to...
Learn how to make creamy, tangy, garlicky aioli at home with this easy recipe! You’ll just need good mayonnaise, lemon juice and garlic. Recipe yields ½ cup aioli; multiply as necessary.
Ingredients: INGREDIENTS 5 medium cloves garlic, pressed or minced 2 teaspoons lemon juice, to taste...
These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).
Ingredients: Ingredients Corn and feta salad 2 ears of corn, shucked (about 2 cups fresh corn kernels) ...
This couscous salad with raw squash and bold Mediterranean flavors is a simple summer side dish. Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner. Recipe yields 6 side servings.
Ingredients: Ingredients 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’...
This amazing blueberry crisp recipe is the perfect summertime dessert! It’s easy to make with blueberries, maple syrup, lemon, oats and almonds. It’s gluten free, too! Recipe yields 6 to 8 servings (a lot!).
Ingredients: INGREDIENTS Lemon blueberry filling 2 pounds blueberries (that’s 32 ounces,...
This easy breakfast quesadilla recipe is so delicious! Serve these protein-rich quesadillas stuffed with scrambled eggs, beans and herbs for breakfast, brunch or dinner. Recipe as written yields 1 folded quesadilla; multiply as necessary. You can make 2 at once in a large skillet.
Ingredients: INGREDIENTS 2 eggs Hot sauce, like Verde or Diablo Pinch of salt ⅓ cup cooke...
This vegetarian Caesar salad features a bold sun-dried tomato dressing and Parmesan croutons. It’s a beautiful spin on traditional Caesar salad. Perfect for date night at home or any meal with Italian flavors! Recipe yields two to four servings.
Ingredients: INGREDIENTS Parmesan-crusted croutons 3 tablespoons olive oil ½ cup grated Pa...
Make this blueberry smoothie for breakfast! This smoothie recipe is creamy, luscious and so nutritious. You’ll need frozen blueberries and bananas, almond butter and almond milk. Recipe yields 2 servings (about 4 cups); you can easily halve or double the recipe.
Ingredients: INGREDIENTS 1 ½ cups to 2 cups unsweetened vanilla almond milk or water 1 ½ cu...
Learn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it’s so easy to make! This basic recipe yields about 2 ½ cups; multiply if necessary.
Ingredients: INGREDIENTS 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need t...
