This refreshing green smoothie recipe features frozen mango and pineapple and fresh orange and lime. You can’t taste the spinach, but it’s good for you! Recipe yields 2 smoothies.
Ingredients: 2 cups fresh spinach 1 cup unsweetened coconut water 1 orange, peeled...
Naturally sweetened, rustic homemade applesauce that cooks in under twenty minutes. This chunky applesauce tastes just like apple pie filling—serve it on oatmeal or pancakes for breakfast, as a sweet snack (try adding yogurt and granola), or dessert (with ice cream, perhaps?). I like mine with creamy steel-cut oats and a swirl of homemade pecan butter.
Ingredients: 3 Gala apples (or another variety of sweet red apple) 3 Granny Smith or pippin apples ...
Hearty vegetarian enchiladas that make use of pantry and freezer ingredients. Top with cilantro and avocado for a fresh and vibrant meal.
Ingredients: 8 ounces jarred, drained roasted red peppers (mine came in a 12-ounce jar) ¼ cup ...
This sweet and spicy summer salsa features ripe peaches and avocado!
Ingredients: 1 ripe peach, diced 1 avocado, diced 1 jalapeño, minced &fra...
This fresh Mediterranean quinoa salad recipe features summer squash, tomatoes, eggplant, basil and mint! It’s light, healthy and delicious. Recipe yields 2 large servings or 4 side servings. It makes for great leftovers, so feel free to double the recipe!
Ingredients: ⅓ cup uncooked quinoa, rinsed (or 1 cup cooked quinoa) 1 small e...
This healthier peach crisp features juicy summer peaches and a delicious oat and almond topping. See recipe notes for special diet adjustments. Recipe yields 6 to 8 servings.
Ingredients: Peach Filling 2 ¼ pounds ripe peaches, peeled and thinly sliced ...
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It’s delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Ingredients: 1 pound (16 ounces) fresh or frozen fruit (for the photos, I used fresh strawberries, peaches, ...
A delightful summer salad featuring fresh cherries, arugula, pistachios and goat cheese (optional) tossed in a simple balsamic vinaigrette. Feel free to substitute pearl couscous for the fine couscous shown here, or quinoa to make the salad gluten free (cook according to package directions and proceed to step 2).
Ingredients: Couscous ¾ cup whole wheat couscous 2 tablespoons olive o...
This baba ganoush recipe is the best! It’s easy to make, too (no food processor required). You’ll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 ¾ cups (enough to serve 4 to 6 as an appetizer).
Ingredients: 2 pounds Italian eggplants (about 2 small-to-medium eggplants*) 2 medium clove...
These vegetarian (and easily vegan) lettuce wraps are similar to the version served at Thai restaurants, but free of harmful additives like MSG. Crunchy pecans lend a hearty, almost meat-like texture to these wraps. Butter lettuce provides the perfect base for these appetizers, but if you can’t find any, try substituting cabbage leaves carefully pulled off the smallest green cabbage you can buy. Recipe yields about 6 modest wraps, so multiply as needed for a bigger crowd or party.
Ingredients: Sauce 1⁄4 cup tamari 1 ½ to 3 tablespoons honey...
