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Infused Ghee
By Kaelyn RileyGhee has a much higher smoke point than butter or olive oil, so it’s both healthier and safer for high-heat cooking like stir-frying, searing, and sautéing.
Diet: Paleo
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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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Roasted Garlic Cashew “Chèvre” With Crudités
By Robin AsbellSoaked raw cashews provide the "cheese" in this creamy dip.
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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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Dijon-Sage Braised Short Ribs
By Robin AsbellThese slow-cooker short ribs are topped with crispy sage leaves.
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Sweet Potato and Seared Brussels Sprout Salad
By Robin AsbellThis make-ahead salad can be served at room temperature.
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Carrot-Top Pesto
By Kaelyn RileyThis thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
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Balsamic Vinaigrette
By Miguel VillarrealThis simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
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Steak Skewers With Harissa
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonHomemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.
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Hummus, Three Ways
By Robin AsbellUse beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
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Roasted Butternut Squash Soup
By Rebecca KatzHave this creamy, vegan soup right away, or freeze it for up to three months.
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Roasted Cubed Squash
By Rebecca KatzTry adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
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Moroccan-Spiced Chicken Thighs With Kabocha Squash
By Rebecca KatzFinish this hearty dish by scattering pomegranate seeds, chopped fresh cilantro and mint over the top.
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Basic Beans: Stovetop and Slow-Cooker Method
By Rebecca KatzA small strip of kombu can make your beans easier to digest.
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Beans With Fennel and Almonds
By Rebecca KatzToasted almonds and beans add protein to this fresh fennel-and-onion slaw.
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Beans and Greens
By Rebecca KatzTomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
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Costa Rican Black-Bean Soup With Sweet Potatoes
By Rebecca KatzA comforting black-bean soup gets a kick from jalapeño, garlic, oregano, cumin, and cinnamon.
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Herb-Infused Olive Oil
By Rebecca KatzTry thyme, oregano, or rosemary for this infused oil.
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Herb-Infused Cauliflower Rice
By Rebecca KatzThis Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.
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Many-Herb Drizzle
By Rebecca KatzPacked with fresh parsley, mint, and chives, this drizzle is perfect with veggies, grilled meats, and soups.