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Lemon-Thyme Spritzer
By Robin AsbellLooking for a signature party drink? Make your own lemon-thyme syrup and pair with mineral water and either vodka or Chardonnay.
Diet: Vegan
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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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Ginger-Garlic Miso Soup With Turnip Greens
By Kaelyn RileyYou can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.
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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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Honey-Garlic Tofu Sheet-Pan Meal
By Kaelyn RileyThis vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
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Raw Chocolate Tart With Berry Sauce
By Lee HolmesThis elegant vegan dessert comes together quickly in a blender or food processor.
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Lemon–Blueberry Energy Bars
By Kaelyn RileyCoconut flakes, almonds, lemon zest, dates, dried blueberries and more come together in the food processor to make these homemade energy bars.
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Vegan Quinoa Burgers
By Robin AsbellBlack beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.
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Chocolate–Banana Energy Bars
By Kaelyn RileyCoconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.
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Key Lime Energy Bars
By Kaelyn RileyLime zest, dates, crystallized ginger, almond butter, and cashews are just some of the ingredients in these homemade key-lime energy bars.
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Pumpkin-Spice Energy Bars
By Kaelyn RileyPumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.
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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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White Bean and Tuna Salad
By Kaelyn RileyThis colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
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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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The New Caprese Salad
By Kaelyn RileyAdd sliced ripe peaches to your salad for a twist on the traditional caprese.
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Tomato and Jalapeño Toasts
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonA spicy, citrusy take on bruschetta.
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Campfire Bibimbap
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonThis vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
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Grilled Corn With Ancho-Lime Mayo and Cilantro
By Aimee Trudeau, Mai-Yan Kwan, and Emily NielsonThis take on Mexican street corn pairs a spicy mayo with grilled corn.
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Savory Overnight Oats With Veggies and Chèvre
By Robin AsbellSautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.
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Socca with Spring Vegetables and Sesame Sauce
By Robin AsbellFor a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.