A delicious, flavorful baba ghanoush made with chickpeas. Pair with warm pita.

Vibrant cabbage salad packed with mango, carrots, bell pepper, and lots of fresh herbs.

Israeli couscous salad with chickpeas, broccoli, and pesto. Great for dinner, then lunch the next day!

This leafy green salad is packed with lentils, dried cherries, avocado, crumbled Feta cheese, Marcona almonds, and crumbled pita chips.

Light and tender biscuits that are a cinch to make.

These brownies combine two of our favorite foods: chocolate and nut butter. They’re vegan, refined-sugar free, and oil-free.

For dinner, serve this warm with crusty, olive-oily bread, and a simple greens salad tossed in vinaigrette. For lunch, eat on a biscuit!

A pretty party drink made with pomegranate juice, grapefruit juice, gin, and a ginger-mint simple syrup.

This sweet-and-salty bark is made with a layer of saltines topped with an easy stove-top caramel, semi-sweet chocolate, and chopped pecans.

This fluffy, golden-brown cake is bursting with flavor, thanks to brown butter, fresh lemon zest, and almond flour.

This coconut-cashew frosting isn’t too sweet, pairs well with any cake flavor, and is just as smooth and creamy as a traditional frosting.