This simple salad tastes like summer and works as a side for almost any meal.

A quick and easy one-pan meal.

These are summer in a bowl with 30+ grams of protein per serving.

A one-pot wonder that you can make anytime during the day and simple reheat when it’s time for dinner.

This recipe is great for using up any leftover greens or herbs you have in the fridge — and a great way to start your day with more veggies.

This is such a lovely salad with the mint + saltiness from the feta and olives. It also keeps well for a few days in the fridge making lunch prep easier.

This cooks perfectly every time.

Stir-fry meals are a weeknight favorite because they come together so fast. Feel free to mix up the veggies too.

These burgers scream spring. The sauce itself is a staple in our house as it works with so many dishes and as a dip.

You’d never know it’s not real cookie dough.

An elevated tuna salad (that you can also make vegan with chickpeas) — it’s fresh and bright from the lemon with crunch from the celery and fennel.

I make extra of these and keep them in the freezer for an easy dinner protein whenever we need it.

Pizza in sheet pan form with loads of vegetables and easily adaptable for everyone in your family.

I love this easy recipe for using up any leftover herbs in the fridge. 

A bright, flavorful, super creamy and just different enough dip for your game-day spread. 

A hearty winter salad to power you through the colder months. 

These sweet potato falafels freeze beautifully and are a perfect batch cooking staple for easy weeknight meals.

I love trying to recreate recipes at home. And, this salad is a dead ringer for the Kale Avocado Salad at Juice Generation in New York City.

Roasted squash is like candy to me (almost too sweet at times!). The earthiness of the mushrooms acts as a great counterbalance.