This Week’s Recipes

This delicious Italian vegetable soup, packed with gorgeous carrots and bright green peas is a summer garden celebration in a bowl. The nutty flavor and texture of the orzo is a wonderful contrast to the luscious pesto.

This super refreshing flavorful summertime favorite is also super easy – no need to even cook the corn. Bright and light, masa croutons, walnuts and avocados make it a meal.

This simple sensational hearty pasta dinner capitalizes on the mild sweetness of parsnips and the indulgent creaminess of ricotta. Broccoli loves the zip of fresh lemon, so don’t skimp with the bottled stuff.

Cucumbers acquire a superb velvety texture when sautéed and puréed. The mild cucumber flavor is greatly enhanced with a generous grind of black or white pepper.

This salad is so simple, beautiful, and delicious. Earthy greens, sweet roasted beets, and creamy avocados are super duper super foods. Be prepared for no leftovers.

This very cheesy vegan mac and cheese recipe is extra creamy, insanely rich and decidedly delicious. Crisp tender broccoli is a natural addition to our favorite classic comfort food.

This recipe has a lot of components, but is worth the effort. Addictive spicy buffalo cauliflower and it’s side kick, crispy, crunchy celery topped with creamy vegan ranch make for one of the best pizzas you’ll ever have. Better make two.

Packed with protein, fiber, and flavor, this salad is fantastic served when the farro is still warm, and packs nicely for lunch on the go. This chewy, nutty whole grain pairs nicely with rich tahini and salty olives.

The bold and spicy sauce creates a hot take on a cool refreshing summer dinner. Plus, prepping the zucchini for this salad won’t heat up your kitchen — simply salting the ribbons is enough to tenderize them.

This hot and sour cabbage soup is anything but bland. The rich and aromatic broth is light and healthy while the cabbage and carrots make it hearty and even more healthy.