Convenience: 5 Ingredients or Less
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Almond Seed Crackers
By Robin AsbellYou can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.
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Olive Tapenade
By Robin AsbellBlend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.
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Honey Fermented Garlic
By Maddie AugustinThis pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.
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Cucumber-Pineapple Smoothie
By Maddie AugustinCucumber and pineapple are naturally hydrating foods, so they can help your liver and kidneys clear toxins from your body. Pineapple is also the only major dietary source of the enzyme bromelain, which helps your body digest protein.
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Chocolate-Dipped Mandarins With Pistachios
By Robin AsbellThis simple-yet-decadent dessert can be made ahead of time and has only three ingredients.
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Pecan and Goat Cheese-Stuffed Dates
By Robin AsbellThis make-ahead appetizer has only four ingredients.
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Fromage Fort
By Kaelyn RileyUse up all your leftover cheese bits and rinds in this easy appetizer.
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Quick-Pickled Veggies
By Kaelyn RileyAdd crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
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Skillet-Baked Brie
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonWho says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.
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Coconut-Lime Energy Bites
By Robin AsbellThese easy no-bake energy bites are made with dates, almond butter, and tropical ingredients like dried pineapple, coconut flakes, and fresh lime juice.
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Matcha Energy Bite
By Robin AsbellThese no-bake energy bites are made from dates, tahini, matcha powder, and sesame seeds.
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Cocoa-Almond Energy Bite
By Robin AsbellThese gluten-free energy balls come together in minutes in the blender and are flavored with dates, almond butter, and cocoa powder.
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Mulled Cider With Hibiscus
By Betsy NelsonIf you want to spike this winter mocktail, substitute red wine for half of the apple cider or pour a little brandy into individual servings.
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Herb-Infused Olive Oil
By Rebecca KatzTry thyme, oregano, or rosemary for this infused oil.
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Buckwheat Kasha
By Russ CrandallNext time you're hankering for oatmeal, try this hearty Russian porridge instead.
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Zucchini Carpaccio With Ricotta
By Katie CaldesiThis delectable Italian salad combines creamy ricotta cheese with sweet honeydew melon.
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Melissa Joulwan’s Paleo Mayonnaise
By Melissa JoulwanA zingy Paleo mayo that comes together in minutes.
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Prosciutto Maple Salmon
By Tana Amen, BSN, RNChoose wild-caught salmon rather than farm-raised to avoid pesticides and pollutants.
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Kabocha Squash Mash
By Allen Lim, PhDAny seasonal variety of squash, including pumpkin, will work with this simple recipe.
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Warm Wilted Pea Shoots
By Michael AnthonyThink beyond the pea pod. Succulent pea shoots have long been a staple in Chinese cooking, and some U.S. farmers are now growing peas especially for their shoots and leaves. Look for pea shoots in late spring, and enjoy them in any dish as a replacement for greens like spinach, Swiss chard, or kale. You can add raw pea shoots to salads for an extra kick, but wilting them really brings out their flavor.