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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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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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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Meet my favorite scone recipe! These delicious scones are craggy and lightly crisp around the edges, and lusciously tender and studded with juicy blueberries inside. Lemon zest and tangy Greek yogurt take the flavor to the next level.

These flavorful blueberry scones are the perfect breakfast treat that’s sweet but not cloying. A light sprinkle of crackly raw sugar on top makes them taste extra special.

Serve them for a special occasion, like Easter or Mother’s Day brunch, or make them as a fun afternoon baking project. I’m excited to offer an option for mini scones, too, which are half the size of bakery scones. They’re so cute.

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Arugula pesto is one of my favorite recipe components. It deserves the spotlight! If you enjoy arugula and basil pesto, you’ll love arugula pesto. It’s just as lovely as the regular kind.

As much as I appreciate traditional pesto made with basil, arugula pesto has a few advantages. For one, it offers an interesting twist on a familiar flavor profile. It’s also less expensive—buying fresh basil can add up at the grocery store. Year-round, it’s generally easier to find good arugula than basil. Lastly, arugula pesto doesn’t turn brown on the top like basil pesto can (no blanching required).

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This classic lentil salad recipe features some of my favorite Mediterranean flavors, including cherry tomatoes, roasted red peppers, Kalamata olives, and plenty of fresh parsley in a zippy lemon dressing. The texture is an irresistible combination of tender, crisp and chewy. If you like lentils and tabbouleh salad, this recipe is for you.

I love to keep this hearty lentil salad in the fridge for a light meal, healthy side dish, or ready-to-grab snack. Bring it to your get-togethers and picnics for all to enjoy—this recipe is dairy-free, vegan, gluten-free, egg-free and nut-free! I bet your friends will ask for the recipe.

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Craving a fresh salad with substance? This cauliflower salad recipe might be right up your alley. It’s crunchy, chewy, bold and unexpected. You’ll love this salad if you enjoy fresh Mediterranean flavors and reach for raw cauliflower on veggie trays.

Yes, this salad is made with raw cauliflower. The only cooking you’ll need to do for this recipe is toasting the almonds for a few minutes. The cauliflower soaks up the flavors in the vinaigrette during a 30-minute rest.

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Refried black beans are one of my favorite plant-based recipe components. I’ve perfected my technique and flavorings over the years, and I’m excited to share the recipe with you today.

Made with canned beans, these refried black beans are a quick and satisfying alternative to stovetop black beans, and a fun variation on classic refried pinto beans. They taste far superior to plain canned black beans or store-bought refried beans. They’re the best!

These refried beans are flavored with sautéed onion, roasted or fresh red bell pepper, garlic, cumin, and a squeeze of fresh lime juice. Thanks to the red bell pepper and cumin, they have a subtle Cuban vibe that plays beautifully with the earthy flavor of the black beans.

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Peanut butter lovers: Have you tried making your own? I don’t know what took me so long to try it. It’s so easy to blend in a food processor and tastes incredible. Take your PB&J to the next level with homemade peanut butter.

Homemade peanut butter is lusciously creamy, with rich and irresistible peanut flavor. Notably, there’s no grit or annoying oil to stir into the container. Homemade peanut butter tops all the store-bought options in flavor and texture, and I’ve tried every natural peanut butter out there!

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