Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe replaces the olive oil with avocado, in addition to the usual basil, Parmesan and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.

You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.

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What’s better than a cold or fruity sweet treat on a hot summer day? Not much! Here’s a collection of my most popular summer desserts, including classics like French clafoutis and fun surprise treats like pineapple mint popsicles.

These dessert recipes are all fresh and simple to make, and sure to please a crowd at a cookout or delight your dinner table. They’re lighter and healthier than most desserts, and many feature fresh berries and peaches (think fruity crisps, simple cakes, and frozen yogurt). Some of the recipes benefit from a scoop of vanilla ice cream or a dollop of whipped cream.

The days are long and the weather is warm. Pick a favorite below and we’ll celebrate the season. Enjoy!

Clafoutis

This clafoutis recipe is simply the best! You can make it with berries (my favorite), cherries (my daughter’s favorite), or any of the fruity variations provided in the post. Recipe yields one 10-inch clafoutis, enough for 8 slices. 

4.9/5 from 17 ratings

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Lemon Posset

Lemon posset is a creamy, citrusy dessert—the perfect small treat. It offers a rich texture and balanced lemon flavor that teeters irresistibly between tangy and sweet. Posset is so easy to make! Allow 3 hours for chilling. Recipe yields 8 to 9 small (2-ounce) servings.

4.8/5 from 37 ratings

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Gluten-Free Almond Cake with Berries on Top

This delicious gluten-free almond cake recipe is easy to make and naturally sweetened. Top with yogurt and fresh berries for a party-worthy cake! Recipe yields one 9-inch cake, enough for 8 slices.

4.9/5 from 95 ratings

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Peach Crisp (Gluten-Free)

This healthier peach crisp features juicy summer peaches and a delicious oat and almond topping, which happens to be gluten free. See recipe notes for special diet adjustments. Recipe yields 6 to 8 servings.

4.8/5 from 105 ratings

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Thumbprint Cookies

These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Almond flour makes them gluten free and extra delicious! Recipe yields 22 to 24 small cookies.

4.9/5 from 17 ratings

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Simple Blueberry Cake

Make this simple blueberry cake recipe! This blueberry cake is tender and delicious, loaded with blueberries, and not too sweet. It’s naturally sweetened and whole grain as written, too (check recipe notes for more flour options). Recipe yields one 9-inch round cake, enough for 8 slices.

4.7/5 from 86 ratings

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Strawberry Rhubarb Crisp

This simple crisp recipe is bursting with sweet, juicy strawberries and tart rhubarb. Made with honey, oats and yogurt, this crisp is more healthy than most. That said, please serve it with vanilla ice cream for dessert (or yogurt for breakfast)!

4.8/5 from 46 ratings

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Easy Pineapple Mint Popsicles

Craving a refreshing summer treat? Make these simple pineapple-mint popsicles! You’ll need only two ingredients to make these all-natural ice pops. Popsicle molds vary in volume; this recipe yields 16 ounces total, so multiply if necessary.

5/5 from 7 ratings

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Mixed Berry Crisp (Gluten Free)

Make this delightful berry crisp with any mix of strawberries, blueberries, raspberries or blackberries. It’s the perfect simple and fruity summertime dessert. Recipe yields one 9-inch crisp, about 8 servings.

4.9/5 from 54 ratings

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Pots de Crème

This foolproof pots de crème recipe comes together quickly in the blender and tastes amazing. Make it for dessert, and freeze the extra! Yields 36 ounces, enough for anywhere between 36 tiny 1-ounce servings and 9 generous 4-ounce servings.

4.9/5 from 14 ratings

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Lemony Cheesecake Tart with Pistachio Crust

This cheesecake tart recipe is the best! It’s easy to make and tastes gourmet. The homemade pistachio-oat crust happens to be gluten free. Recipe yields one 9-inch tart, enough for 8 medium slices.

4.8/5 from 14 ratings

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Easy Fruit Compote

Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It’s delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.

4.9/5 from 69 ratings

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No-Bake Greek Yogurt Tart

This no-bake Greek yogurt tart recipe looks impressive, but it’s very easy to make and nutritious, too! I topped mine with raspberries and strawberries, but use any fresh fruit you’d like. Recipe yields one 9-inch tart (6 slices).

4.9/5 from 25 ratings

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Blueberry Almond Crisp

This amazing blueberry crisp recipe is the perfect summertime dessert! It’s easy to make with blueberries, maple syrup, lemon, oats and almonds. It’s gluten free, too! Recipe yields 6 to 8 servings (a lot!).

4.9/5 from 95 ratings

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Creamy Peach & Honey Popsicles

Honey-sweetened peach popsicles made with yogurt and roasted peaches! These cold, creamy treats are perfect for summertime. They’re healthy, too. Recipe yields eight 3-ounce popsicles.

5/5 from 12 ratings

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Blueberry Lemon Yogurt Cake

This delicious, lemony yogurt cake is studded with blueberries. It’s made with healthy whole wheat flour, olive oil and yogurt and tastes amazing, I promise! This cake takes cues from traditional French yogurt cake and tastes like a lightened-up pound cake. Recipe yields one loaf.

4.8/5 from 82 ratings

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Almond Cake with Roasted Strawberries & Rhubarb on Top

This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a simple springtime dessert! Recipe yields one 9-inch cake, enough for 8 slices.

4.9/5 from 33 ratings

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Plum Crisp with Pistachio, Oat and Almond Meal Topping

This simple plum crisp recipe features honey-sweetened summer plums and a gluten-free oat and almond meal topping! Ginger and pistachios send it over the top (but feel free to substitute another nut for the pistachios).

4.9/5 from 18 ratings

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Blueberry Frozen Yogurt

This tangy, honey-sweetened lemon blueberry frozen yogurt is a delightful summer treat. Use full fat yogurt for the best texture, and buy organic berries and lemon if you can.

4.5/5 from 14 ratings

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Honey Almond Cake with Raspberries, Orange and Pistachios

This almond flour and honey cake it super simple, moist and delicious! This cake is gluten-free and paleo-friendly. Feel free to change up the flavors (see notes on how to do so). I think a lemon blueberry version would be delicious.

4.8/5 from 88 ratings

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Roasted Berry and Yogurt Popsicles

These super creamy Greek yogurt popsicles are swirled with jammy, roasted raspberries and blueberries. Sweetened with honey, these are all-natural, delicious summer treats. Recipe yields eight 3-ounce popsicles (24 ounces in total).

4.3/5 from 9 ratings

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Before you go, here are some more recipe roundups you might appreciate:

• 27 Easy Appetizers
• 29 Epic Salad Recipes
• 18 Light Summer Dinners
• 20 Summer Potluck Recipes
• 25 Summer Cocktails

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Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)

These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.

You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.

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Your guests are about to be impressed! This blog offers over 100 appetizer recipes, but the recipes that made this list are the easiest appetizer ideas in my collection. These crowd-pleasing, no-fuss recipes are made with basic ingredients that come together quickly and taste amazing. Start at the top to find the easiest of them all. Toward the bottom of the list, you’ll find a few recipes that require a smidge more effort but are completely worth your while.

These simple party snacks are perfect when you have surprise guests, you’re running late to a friend’s get-together (that’s me), or you’re hosting a feast (save your effort for the entrées). You’ll find plenty of dips here—everyone loves a good dip, and they’re easy to whir together in a food processor. Many can be made in advance and served cold. You’ll also discover appetizer recipes that you can put together in under 10 minutes using ingredients from your pantry—be sure to bookmark them for later.

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The gimlet is a classic cocktail that deserves more attention! Made with gin, lime juice and sweetened with simple syrup, it comes from the sour family of cocktails (my specialty). Save the elaborate cocktails with unrecognizable ingredients for ordering at fancy bars—a simple, citrusy, not-too-sweet cocktail at home is one of life’s simple pleasures.

The gimlet is light and bright, like a more casual version of a martini that you can sip slowly on a porch. I love a gimlet in the spring or summer—they’re fresh and just right. If you enjoy ordering a good gin cocktail or a margarita made with real lime juice, you will love a homemade gimlet.

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Have you tried the classic French dessert called clafoutis? (It’s pronounced klah-foo-tee.) If not, please let me introduce you to this delightful and simple treat. Clafoutis is a delicious cross between a cake and a custard with a crackled top and luscious, fruit-studded interior. It’s sweet but not too sweet, making it the perfect ending to a lovely summer supper.

Clafoutis is typically baked with cherries, but you’ll see that I used berries here, and you’ll find more options below. My three-year-0ld loves clafoutis. She’s been asking for more “cherry cake” since last summer, and it’s about time we made more.

I made clafoutis over and over again last summer until I got the proportions of this recipe just right (nine times, to be exact). Each attempt was tasty, but the recipe I’m sharing today is perfection. I had to find the right balance between the amounts of flour, sugar, liquid and eggs to yield a silky interior that’s full of flavor but not too eggy or wet. Here it is!

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This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

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Mango season is here! I’m celebrating with a guide to preparing mango, whether you want it sliced or diced. Mango is one of the most popular fruits in the world, but I didn’t grow up eating it and had to learn how to prepare it. I’ve tried all the different methods, and I’m sharing the best way to cut mango today.

Mango tastes sort of like a juicy tropical peach, with notes of honey. Even when it’s ripe, it typically has a light sourness to it, which keeps me going back for more. I love using mango for a burst of sweetness in salads, salsa, and savory entrées—not to mention snacking on them.

Mangoes are at their peak in the summer, typically available from May through September. I’ve been excited to find Ataulfo mangoes (also known as honey or Champagne) on sale at Whole Foods lately. That’s the variety you see here, and they’re particularly buttery and delicious. My preparation methods will work well on any variety and size of mango!

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Are you familiar with migas? If not, let me introduce you! Migas (pronounced mee-guhz) are cheesy scrambled eggs tossed with crumbled tortilla chips, which lend delicious salty-crunchy-corn notes. You’ll typically find sautéed onions and peppers or tomatoes folded in as well, plus your choice of toppings.

Migas are served in Mexican under various names, but this recipe is modeled after the Tex-Mex migas served in Austin, Texas. It’s a wonderfully satisfying and flavorful meal to enjoy for breakfast, brunch, lunch or even dinner.

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