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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.
Recipes
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Chilled Cucumber-Cantaloupe Blender Soup
By Kaelyn RileyUse Greek yogurt or coconut cream to give this cold soup some body.
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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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Rainbow Poke Bowls
By Kaelyn RileyIf you have a local fish market or food co-op, you can find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.
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Curried Chickpea Salad
By Kaelyn RileyPacked with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
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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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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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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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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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Thai Stir-Fry
By Robin AsbellServe this tofu-and-veggie-packed dish over noodles, zucchini noodles, or rice.
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Warm Bacon and Kale Salad With Soft-Boiled Eggs
By Robin AsbellSubstitute any leafy greens you have on hand, such as chard or spinach, for the kale.
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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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Creamy Vegetable Soup
By Robin AsbellUse your favorite veggies in this soup, which is blended with coconut milk and white miso paste.
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Flexible Fried Grains With Shrimp
By Robin AsbellUse quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
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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.
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Bagna Cauda with Endive + Fennel
By Julia TurshenCookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
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Green Curry With Edamame
By Robin AsbellThis super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
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Korean Cauliflower
By Robin AsbellCauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
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Shiitake-Walnut Tacos
By Robin AsbellVegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.