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Roasted Strawberries With Mint
By Rebecca KatzServe these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
Recipes
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Lemon-Blueberry Quinoa Tabbouleh
By Rebecca KatzMint and lemon pair nicely with the blueberries in this fruity tabbouleh.
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Arugula-Fennel Salad With Berries and Lemony Balsamic Vinaigrette
By Rebecca KatzSliced almonds add a nutty crunch to this bright summer salad.
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Nectarine and Blueberry Crisp
By Rebecca KatzUse whatever stone fruits and berries you have on hand for this vegan crisp.
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Grilled Pork Tenderloin With Blackberry Compote
By Rebecca KatzGrilled pork is livened up with a blackberry compote made with frozen or fresh blackberries, orange juice and zest, ground ginger, and a touch of maple syrup.
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Zucchini-and-Olive Muffins
By Rebecca KatzShredded zucchini helps keep the muffin light, fluffy and super moist.
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Grilled Balsamic Zucchini
By Rebecca KatzSliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.
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Chilled Zucchini Soup With Basil
By Rebecca KatzThis nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.
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Spiralized Zucchini Puttanesca
By Rebecca KatzLightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.
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Raw Zucchini Ribbons With Pistachio-Mint Pesto
By Rebecca KatzChange up the pesto by substituting almonds for the pistachios and parsley for the mint.
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Poached Coconut-Ginger Salmon
By Rebecca KatzWild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.
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Avocado-Citrus Salad With Poached Salmon and Yogurt-Dill Sauce
By Rebecca KatzThis bracing, citrusy salad is a perfect complement to rich salmon with yogurt sauce.
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Poached Salmon With Mint Chimichurri Sauce
By Rebecca KatzOne simple technique brings out the delicate flavor of this nutritious fish.
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Poached Salmon With Tricolor-Pepper Salsa and Basil Broccoli
By Rebecca KatzSimple salmon is a great backdrop for this zesty broccoli salad and fresh salsa.
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Watercress-Edamame Salad With Poached Salmon and Asian Pesto
By Rebecca KatzAn Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.
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Red-Lentil Dal
By Rebecca KatzThis Indian-inspired dal is full of aromatic spices like cumin seeds, mustard seeds, and cinnamon.
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Lemony Lentil Quinoa Salad
By Rebecca KatzA zingy Mediterranean lentil salad with cucumbers, fresh mint, and crumbled goat or feta cheese.
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Lentil Hummus
By Rebecca KatzUse leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.
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Basic Lentils
By Rebecca KatzThis simple recipe works for any type of lentil. Try presoaking the lentils, which makes them easier to digest and increases nutrient availability.
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Lentils With Roasted Beets
By Rebecca KatzThis vibrant beet-and-lentil salad can also be served warm over arugula or spinach.
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Triple-Greens Frittata
By Rebecca KatzLoaded with kale, Swiss chard, and spinach, this Greek-inspired egg dish also has feta cheese, garlic, and scallions.