Recipes Archive - Page 3 of 24

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Lemon–Blueberry Energy Bars

By Kaelyn Riley

Coconut 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 Asbell

Black beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.

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Basic Better Burger

By Robin Asbell

After making a better basic burger, use our handy template to tweak it into a taco, California, Hawaiian, and Mediterranean version.

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Chocolate–Banana Energy Bars

By Kaelyn Riley

Coconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.

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Salmon-Dill Burgers

By Robin Asbell

You can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.

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Key Lime Energy Bars

By Kaelyn Riley

Lime 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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Turkey Burger Banh Mi

By Robin Asbell

This Vietnamese-inspired burger is filled with scallions, ginger, fish sauce, and sriracha — and topped with fresh cucumber, jalapeño, and cilantro.

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Pumpkin-Spice Energy Bars

By Kaelyn Riley

Pumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.

Baslamic-vinaigrette ingredients are displayed.

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Balsamic Vinaigrette

By Miguel Villarreal

This 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 Riley

This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.

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Chilled Cucumber-Cantaloupe Blender Soup

By Kaelyn Riley

Use Greek yogurt or coconut cream to give this cold soup some body.

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Quick-Pickled Veggies

By Kaelyn Riley

Add 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 Riley

If 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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Packed 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 Riley

Add 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 Nielson

A spicy, citrusy take on bruschetta.

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Campfire Bibimbap

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson

This 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 Nielson

Who 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.