A savory, Asian-inspired take on Pimm’s cup with ginger, limes and tarragon.

The patties are rich, garlicky and delicious— like a white bean falafel. They taste even more decadent with a Mediterranean-inspired aioli.

This healthy lettuce wrap is gluten-free (like most Moroccan food), Whole30 friendly, Paleo, and fast.

This is the grown up version of my favorite lox and bagel platter, using the best fresh summer seafood that the season has to offer.

You can use any summer herb in this salad, but I like how chives amplify the onion-y quality of the leeks and parsley freshens it all up.

If you’re looking for a vegetarian, vegan or plant-based option for your next taco buffet, I highly recommend these!

The lime juice keeps the avocado bright and vibrant, and the coconut oil creates a dense, firm texture once chilled.

The filling is packed with veggie noodles in addition to soba noodles, which replace the usual processed white rice strands.

The combination of lemon, dark sesame oil and oozy eggs is a breakfast dream come true.

This saffron risotto couldn’t be easier. You can either mix in the braised vegetables or pile them on top at the end.

Now that the weather is warmer, this quick and easy ahi tuna poke recipe is perfect for a weeknight meal.

My favorite part about this gluten-free bread recipe is that it makes 2 loaves so you can stash one in the freezer for future toasts!

This easy braised chicken recipe uses coconut milk, tarragon, leeks and scallions, and it comes together in one pan!

This chia pudding recipe is minimally sweetened and packed with fiber: almond butter, toasted coconut, and of course, chia seeds.

Kheema is traditionally made with lamb or chicken, but I’m sure this would also taste great with pork or beef.

This matcha panna cotta uses coconut milk to make it ultra creamy, without any dairy.

These baked sweet potato fries are made all the more addictive with an easy homemade aioli. Sriracha, as always, for the win.

This slow cooker lentil chili is an easy vegetarian dinner to throw in your crockpot. It’s packed with super foods and protein.

This vegan butternut squash soup recipe is the perfect balance of sweet and savory, without using any added sugar or cream.

This gluten-free Dutch baby is quick enough for a special, romantic breakfast or dessert for two, and fancy enough to be served to company.