This chopped salad is amenable to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains.
High in protein, this main-dish salad transitions from summer to fall when you use chopped Granny Smith apples and raisins instead of nectarines and dried cranberries. Use leftover cooked chicken or prebaked marinated tofu for a quick weeknight meal.
Accompany these colorful and light appetizers with tall glasses of sparkling water spiked with lemonade, or a semi-sweet Prosecco. In a hurry? Use raspberry balsamic vinegar for the sauce; just cook in a small saucepan over medium heat for 10 to 15 minutes until it is reduced to the consistency of a sauce.
Serve these slow-cooked beans in tangy-sweet sauce alongside fried or barbecued chicken, with a scoop of your favorite potato salad. Using a crockpot is a great strategy for keeping the house cooler on steamy days, too.
Misozuke is a term that refers to the many delicious kinds of pickled vegetables served as a snack or a garnish in Japan. They’re delicious with a tofu rice bowl, or on a sliced chicken sandwich with wasabi mayonnaise.
Fudgy, chocolate-y, and delicious, this gluten-free vegan cake is full of flavor and contains a unique ingredient - aquafaba. It’s sure to be a crowd-pleaser!
For a delicious alternative to buttercream, make this coconut cream treat! Fear not, the coconut flavor is very mild and will work to accompany almost any recipe.
Oven baking at a high temperature gives these “fries” a crunchy, crispy, browned coating that is just as satisfying as if they were fried.
When grilling, you’ll want to plan ahead. Meats are best when marinated for a few hours, so get started early!