Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, this Southwestern-Flavored Kale Salad makes a fantastic main dish salad. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like.
Here’s a fresh summer take on chia pudding using fresh raspberries and vanilla nondairy milk. Enjoy this for dessert or breakfast.
Chia pudding tastes great with a hint of chocolate, and fresh summer blackberries or blueberries dress it up. Serve this as a snack, dessert, or for breakfast.
This spread featuring eggplant with a hint of tahini is reminiscent of baba ghanouj, but gives tomatoes a starring role as well. It makes a lovely late-summer appetizer. Serve with Bruschetta, wedges of whole grain pita bread, or pita chips.
This Green Pea, Parsley, and Pistachio Dip is great served with brightly colored vegetables—baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix.
When tomatoes are at their peak of flavor and abundance, this Fresh Tomato Marinara Sauce is the perfect thing to make. I’m quite on board with prepared, organic marinara sauces in general, but there’s really no comparison with making it from scratch with ripe tomatoes.
Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Combined with herbs, raw veggies, and lush stone fruit, this Israeli Couscous Summer Pilaf is a light and refreshing foil to grilled foods or well-seasoned plant-based protein dishes.