Whipped Feta Dip with Crispy Chickpeas

Creamy, tangy, and finished with honey, crushed pistachios, and fresh thyme — this is the dip that gets requests. The crispy chickpeas on top add the crunch that makes it more than just a dip.

Serves: 6–8 as an appetizer Time: 30 minutes

Ingredients

For the whipped feta:

• 8 oz feta, crumbled

• ½ cup plain Greek yogurt

• 2 tablespoons olive oil, plus more for serving

• Juice and zest of 1 lemon

• 1 clove garlic

For the crispy chickpeas:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted very dry

• 2 tablespoons olive oil

• 1 teaspoon paprika

• ½ teaspoon salt

For topping:

• 2 tablespoons honey

• ¼ cup crushed pistachios

• Fresh thyme leaves

• Extra olive oil, for drizzling

Instructions

1. Crisp the chickpeas. Preheat oven to 400°F. Toss dried chickpeas with olive oil, paprika, and salt on a sheet pan. Roast for 20–25 minutes, shaking the pan halfway through, until golden and crisp. Let cool slightly — they'll crisp up further as they sit.

2. Whip the feta. While the chickpeas roast, combine feta, Greek yogurt, olive oil, lemon juice, lemon zest, and garlic in a food processor. Blend for 1–2 minutes, scraping down the sides as needed, until completely smooth and airy.

3. Assemble. Spread the whipped feta onto a serving plate, using the back of a spoon to create a shallow well in the center.

4. Top it. Drizzle with honey and a bit of olive oil, then scatter crispy chickpeas, crushed pistachios, and fresh thyme leaves over the top.

Notes: The whipped feta base can be made up to 3 days ahead and stored in the fridge — just bring to room temp and re-top with fresh chickpeas before serving so they stay crunchy.

Lemon Pesto Orzo Salad

Bright, herby, and loaded with summer corn and cherry tomatoes — this is the pasta salad I bring to every cookout.

Serves: 6 as a side Time: 25 minutes

Ingredients

• 1 pound orzo

• ½ cup Trader Joe's Lemon Pesto

• 2 ears of corn, kernels removed

• 1 ½ cups cherry tomatoes, halved

• ½ small red onion, finely diced

• 1 avocado, diced

• Juice and zest of 1 lemon

• ¼ cup fresh basil, chiffonade

• Olive oil, for the corn

• Salt and pepper to taste

Instructions

1. Cook the orzo. Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse briefly with cold water to stop the cooking, then let cool slightly.

2. Cook the corn. While the orzo cooks, heat a splash of olive oil in a skillet over medium-high heat. Add corn kernels and cook for 5–6 minutes, stirring occasionally, until lightly golden. Set aside to cool.

3. Combine. In a large bowl, toss orzo with lemon pesto until evenly coated. Add corn, cherry tomatoes, and red onion, and toss again.

4. Finish. Stir in lemon juice and zest and fresh basil. Season with salt and pepper to taste. Gently fold in avocado just before serving.

Notes: This salad is best the day it's made because of the avocado, but the orzo-and-pesto base can be made a day ahead — just add tomatoes, corn, basil, and avocado right before serving.

Corn and Black Bean Salad with Cumin-Lime Vinaigrette

No cooking required if you use pre-cooked corn — this comes together in 15 minutes and gets better as it sits.

Serves: 4–6 as a side Time: 15 minutes

Ingredients

For the salad:

• 2 cans (15 oz each) black beans, drained and rinsed

• 2 cups corn kernels (fresh, grilled, or thawed frozen)

• 1 ½ cups cherry or grape tomatoes, halved

• ½ small red onion, finely diced

• ½ cup chopped fresh cilantro

• ½ cup crumbled feta

• 1 avocado, diced

For the cumin-lime vinaigrette:

• ¼ cup olive oil

• 2 tablespoons red wine vinegar

• Juice of 2 limes

• 1 teaspoon ground cumin

• 1 clove garlic, minced

• ½ teaspoon honey or maple syrup

• Salt and pepper to taste

Instructions

1. Make the vinaigrette. Whisk together olive oil, red wine vinegar, lime juice, cumin, garlic, honey, salt, and pepper in a small bowl until emulsified.

2. Combine the salad. In a large bowl, toss black beans, corn, tomatoes, red onion, and cilantro together.

3. Dress it. Pour the vinaigrette over the salad and toss to coat.

4. Finish. Fold in feta and avocado gently just before serving, so the avocado stays in nice pieces.

Notes: If making ahead, hold the avocado and feta out and add them right before serving. The base salad keeps in the fridge for up to 4 days.

Summer Veggie Pesto Bowl

A build-your-own bowl loaded with charred corn, roasted sweet potato and summer squash, lemon herb rice, and a creamy vegan pesto. This one's great warm or at room temp, so it travels well for lunches.

Serves: 4 Time: 40 minutes

Ingredients

For the lemon herb rice:

• 1 cup jasmine or basmati rice

• 1 ¾ cups water

• Zest of 1 lemon

• 2 tablespoons fresh lemon juice

• ¼ cup chopped fresh herbs (parsley, basil, or a mix)

• 1 tablespoon olive oil

• Salt to taste

For the roasted vegetables:

• 1 medium sweet potato, diced into ½-inch cubes

• 1 summer squash, sliced into half-moons

• 2 tablespoons olive oil, divided

• Salt and pepper to taste

For the charred corn:

• 2 ears of corn, kernels removed (or 1 ½ cups frozen corn)

• 1 tablespoon olive oil

• Pinch of salt

Bowl components:

• 1 cup diced cucumber

• 1 cup halved cherry tomatoes

• 1 avocado, sliced

• ½ cup Trader Joe's Vegan Kale, Cashew & Basil Pesto (or your favorite vegan or non-vegan pesto)

• Flaky salt, for serving

Instructions

1. Cook the rice. Rinse rice until water runs clear. Combine with water in a saucepan, bring to a boil, then cover and reduce to a simmer for 15–18 minutes, until water is absorbed. Fluff with a fork, then stir in lemon zest, lemon juice, herbs, olive oil, and salt. Set aside.

2. Roast the sweet potato and squash. Preheat oven to 425°F. Toss sweet potato with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 12 minutes, then add the squash tossed with the remaining tablespoon of oil to the same pan. Roast another 10–12 minutes, until both are tender and lightly golden.

3. Char the corn. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add corn kernels in a single layer and let sit without stirring for 2–3 minutes to char, then stir and repeat until you get good color throughout, about 6–8 minutes total. Season with salt.

4. Assemble the bowls. Divide lemon herb rice among bowls. Top with roasted sweet potato and squash, charred corn, cucumber, cherry tomatoes, and avocado slices. Finish each bowl with a generous dollop of vegan pesto and a pinch of flaky salt.

Notes: All the components hold in the fridge separately for 3–4 days, which makes this a great meal-prep option — just assemble fresh.

Chocolate Energy Bites

My kids ask for something sweet approximately 47 times a day. I know, because I've counted. So when I started testing no-bake protein bites in my kitchen, I wasn't expecting much - just another "healthy" snack that would get one bite and a polite no thank you.

Instead, my son took one taste, declared them "energy bites," and now asks for them daily. He named them himself, which somehow makes them even better.

These are for anyone who loves chocolate but also wants to feel a little good about what they're eating - myself included. They taste like a treat: rich, a little fudgy, with real chocolate chips folded through. But underneath that, there's real protein and real ingredients doing the work - oats, almond flour, almond butter, ground flaxseed, and a scoop of vegan chocolate protein powder. Rolled in coconut flakes, they look (and taste) like something from a bakery case, not a wellness blog.

No baking, no special equipment, definitely no immersion blender. Just a bowl, a spoon, and about 15 minutes of hands-on time before they head to the fridge to set.

Ingredients

- 1 cup old fashioned oats

- 1/3 cup almond flour

- 1/2 cup vegan chocolate protein powder

- 1/2 cup almond butter

- 2 tbsp ground flaxseed

- 1/2 cup agave

- 2-3 tbsp almond milk (as needed)

- 1/3 cup chocolate chips (I use Enjoy Life dairy-free)

- 3 tbsp coconut flakes

- pinch of sea salt

Instructions

1. In a large bowl, stir together the oats, almond flour, protein powder, flaxseed, and salt.

2. Add the almond butter and agave and mix well.

3. Add the almond milk one tablespoon at a time, mixing after each addition, until the dough is thick but holds together when pressed. It will feel dry at first, so keep mixing.

4. Fold in the chocolate chips.

5. Cover and refrigerate for 20-30 minutes, until the dough is firm enough to roll easily.

6. Scoop about a tablespoon of dough and roll into a ball between your palms, coating in coconut flakes if you like. Repeat with the remaining dough.

7. Chill for at least 15 minutes before serving. Store in the fridge for up to a week or freeze for longer.

A Snack Worth Repeating

These have become my go-to answer whenever the sweets requests start rolling in - for my kids, and honestly, for me too. They're easy enough to make on a weeknight, sturdy enough to pack for camp or the beach bag and satisfying enough that nobody feels like they're settling for the "healthy" option.

If you make these, I'd love to know - what's the one snack your kids can't stop asking for? Sweet or not, I'm always looking for new material.

Peach + Heirloom Tomato Salad with Lemon Dijon Dressing

There’s a stretch of late summer here when the farm stands are stacked with peaches in one bin and heirloom tomatoes in the next, and you realize you don’t need much else. This salad came out of exactly that moment — a no-stove lunch that still feels like something you’d want to sit outside for.

The only thing that touches heat is the quinoa, and even that you make ahead. Everything else is just slicing, layering, and a quick whisk for the dressing. It’s the kind of meal that works just as well poolside at lunch as it does as a light dinner on the porch.

Ingredients

For the salad:

• 3 ripe peaches, sliced

• 2–3 heirloom tomatoes, sliced

• 1 ½ cups cooked quinoa, cooled (make ahead)

• ⅓ cup feta, crumbled (dairy or dairy-free)

• a handful each of fresh basil and mint

• flaky salt and cracked pepper

• toasted nuts, for crunch

• protein of choice — grilled chicken, chickpeas, shrimp, or tofu (optional)

For the lemon dijon dressing:

• 3 tbsp Brightland olive oil

• juice of 1 lemon

• 1 tsp dijon mustard

• 1 tsp honey or maple syrup

• salt and pepper, to taste

Instructions

1. Spread the cooled quinoa across a platter as your base.

2. Layer the sliced peaches and tomatoes on top.

3. Add your protein, if using.

4. Whisk together the olive oil, lemon juice, dijon, and honey until emulsified.

5. Scatter the feta, basil, and mint over the salad.

6. Drizzle generously with the dressing.

7. Finish with flaky salt, cracked pepper, and toasted nuts.

Serve right away, while the peaches are still cool and the quinoa’s had a chance to soak up a little of that dressing.

A Note on Mint

Don’t skip it here. It’s a small addition, but it brings a freshness that plays off the sweetness of the peaches and the acidity of the tomatoes in a way basil alone doesn’t quite get to.

This is one of those recipes that barely feels like cooking, which is exactly what I want from a summer lunch. Make the quinoa on a Sunday, and you’ve got lunch sorted for half the week — just slice, layer, and drizzle. If you make it, I’d love to see it. Tag me or send a photo my way.

No Churn, Dairy Free Blueberry Ice Cream

Reasons I love July: beach days that go too late, tomatoes that finally taste like something, fireworks over the water, and blueberry season.

Full transparency, I was actually planning to make blueberry cereal bars for a breakfast recipe this month. But I posted a poll, and an overwhelming majority of you voted for blueberry ice cream instead. So here we are.

This version is vegan, no-churn, and doesn’t require any special equipment. No eggs, no custard, no ice cream maker — just a coconut milk and Siggi’s dairy-free vanilla yogurt base, whisked by hand every 30 minutes to keep it creamy instead of icy, swirled through with a bright, jammy blueberry compote.

Why coconut milk and coconut yogurt

I tested this a few different ways. Straight coconut yogurt on its own is a lovely tangy froyo, but it freezes harder and icier without enough fat to keep it scoopable. Cashews blended smooth make an incredibly rich base, but they need soaking time and a high-speed blender. Splitting the difference — coconut milk for richness, Siggi’s dairy-free vanilla yogurt for tang and that toothsome frozen-yogurt quality — gave the best texture with the least effort.

No ice cream maker? No problem

This recipe skips the machine entirely. Instead, you whisk the base by hand every 30–45 minutes for the first few hours in the freezer, which breaks up ice crystals the same way churning would. A shallow container (a loaf pan works great) and a hand mixer or immersion blender make this go faster.

The blueberry swirl

Fresh or frozen blueberries both work here. Simmer them down with a touch of maple syrup and lemon juice until they break down and thicken slightly, then let the compote cool completely before swirling it in.

Recipe

Makes about 6 servings

For the base

• 1½ cups full-fat coconut milk (canned)

• 1½ cups Siggi’s dairy-free vanilla yogurt

• ¾ cup maple syrup

• 1 tsp vanilla extract

• ¼ tsp fine sea salt

• 1 tbsp fresh lemon juice

For the blueberry compote

• 2 cups fresh or frozen blueberries

• 2 tbsp maple syrup

• Juice of ½ lemon

Instructions

1. Make the compote. Combine the blueberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10 minutes.

2. Cool completely. Let the compote cool, then chill in the fridge while you prep the base.

3. Whisk the base. In a bowl, whisk together the coconut milk, yogurt, maple syrup, vanilla, salt, and lemon juice until smooth.

4. Freeze. Pour the base into a shallow, freezer-safe container (a loaf pan works well) and place in the freezer.

5. Whisk every 30–45 minutes. After about 45 minutes, once the edges start to firm up, whisk vigorously or blend with a hand mixer to break up ice crystals. Repeat 3–4 times over the next few hours.

6. Swirl in the compote. During one of the later whisking rounds, once the base has thickened, swirl in the chilled blueberry compote with a knife or spatula.

7. Final freeze. Smooth the top, cover, and freeze until firm, about 6–8 hours or overnight.

Note: If it freezes a little too firm, let it sit at room temperature for 10–15 minutes before scooping.

Enjoy and let me know if you make it!

Vegan Caprese

It’s a hot weekend, the quarterfinals are on, and the last thing I want to do is stand over a stove. This is the recipe I keep coming back to: classic caprese, but with a vegan mozzarella that might just be the best version I’ve made.

A lot of my friends have been cutting back on dairy lately, which sent me on a mission to perfect a vegan mozzarella that actually tastes like something you’d want to eat — not just a stand-in. After a few rounds of testing, this one’s it: five ingredients, no cooking, just blend and chill.

The Vegan Mozzarella

Ingredients:

• 14 oz Nasoya silken tofu, drained

• 2 tbsp Brightland olive oil

• 1 tbsp lemon juice

• 1 garlic clove

• 2 tbsp nutritional yeast

• ¾ tsp fine sea salt

• 1 tsp dried oregano

Instructions:

1. Add everything to a food processor (or you can add to a medium bowl and use an immersion blender). Blend until completely smooth, scraping down the sides as needed.

2. Scoop the mixture onto plastic wrap or into a small bowl and shape into a ball or log.

3. Refrigerate until firm, at least 1 hour, before slicing.

That’s it — no boiling, no stretching curds, no stovetop babysitting. Just blend it, chill it, and let the fridge do the work.

Building the Plate

Once the mozzarella has set, the rest comes together in minutes:

• Sliced ripe tomatoes

• Sliced vegan mozzarella

• Fresh basil leaves

• A generous drizzle of Brightland olive oil

• That syrupy balsamic that tastes like candy (balsamic glaze)

• Flaky salt and cracked pepper

Layer the tomatoes, mozzarella, and basil, then finish with the oil, balsamic glaze, salt, and pepper. Serve immediately, ideally with the game on in the background.

Why This One’s a Keeper

This recipe came out of wanting something simple enough for a lazy summer weekend but still special enough to serve to guests — dairy-free or not. The tofu base keeps things light, the nutritional yeast brings a savory, cheesy note, and the oregano nods right back to the caprese flavors you’re already expecting. Whether you’re hosting a watch party or just want a no-cook dinner on a hot night, this one delivers.

Crispy Smashed Potatoes with Avocado Lime Crema

Crispy, golden smashed potatoes with a cool, tangy avocado crema — this one's a crowd-pleaser every time.

Ingredients

• 1.5 lbs red bliss potatoes, boiled until fork-tender

• Brightland Awake olive oil

• Salt and pepper to taste

Avocado Lime Crema

• 2 avocados

• Juice of 1-2 limes

• 1 clove garlic, minced

• 2 tbsp olive oil

• Salt and pepper to taste

• Fresh cilantro or chives, chopped

Instructions

1. Boil potatoes until fork-tender. Drain and let cool slightly.

2. Preheat oven to 450°F. Place potatoes on a baking sheet and smash each one gently with the bottom of a glass.

3. Drizzle with Brightland Awake olive oil, salt, and pepper. Roast for 25-30 minutes until crispy and golden.

4. Blend avocados, lime juice, garlic, olive oil, salt, and pepper until smooth and creamy.

5. Serve smashed potatoes warm with avocado lime crema drizzled on top, finished with fresh cilantro or chives.

Crispy on the outside, creamy on top — this is the potato side that always gets requested again.

Grilled Corn Salad

Charred corn, juicy tomatoes, and a punchy lime dressing — this one's built for grilling season.

Ingredients

• 4 ears corn, grilled and kernels removed

• 1 cup cherry tomatoes, halved

• 1/4 cup red onion, diced

• Fresh cilantro, chopped

• 1 avocado, diced

Dressing

• 3 tbsp olive oil

• Juice of 1 lime

• 1 clove garlic, minced

• 1/2 tsp cumin

• Salt to taste

Instructions

1. Grill corn until charred in spots, then cut kernels from the cob.

2. Whisk together olive oil, lime juice, garlic, cumin, and salt.

3. Combine grilled corn, tomatoes, red onion, and cilantro in a bowl.

4. Toss with the dressing, then fold in avocado just before serving.

Smoky grilled corn and a punchy lime dressing make this the salad you'll want at every summer cookout.

Smoky Sweet Potatoes with Cilantro Lime Drizzle

Smoky, sweet, and finished with a bright cilantro lime drizzle — this is a simple side that steals the show.

Ingredients

• 2-3 sweet potatoes, cubed

• Olive oil

• 1 tsp paprika

• Salt and pepper to taste

Cilantro Lime Drizzle

• Fresh cilantro

• 1 clove garlic

• Juice of 1-2 limes

• 3 tbsp olive oil

• 1 tsp maple syrup

• 1/2 tsp ground cumin

• Salt to taste

Instructions

1. Preheat oven to 425°F. Toss sweet potato cubes with olive oil, paprika, salt, and pepper.

2. Roast for 25-30 minutes, flipping halfway, until crisp and caramelized.

3. Blend cilantro, garlic, lime juice, olive oil, maple syrup, cumin, and salt until smooth.

4. Drizzle sweet potatoes with the cilantro lime sauce just before serving.

Smoky, sweet, and a little tangy — this is the side dish that turns any meal into something special.

Summer Squash Pizza with Banza Crust

A chickpea-crust pizza loaded with summer squash and heirloom tomatoes — proof that pizza night can still feel light and seasonal.

Ingredients

• 1 Banza chickpea pizza crust

• 1 summer squash, thinly sliced

• 1 cup heirloom tomatoes, sliced

• Fresh basil, torn

• Violife mozzarella shreds

Instructions

1. Preheat oven according to Banza crust package instructions.

2. Top crust with Violife mozzarella, sliced summer squash, and heirloom tomatoes.

3. Bake until crust is golden and cheese is melted, following package time and temperature.

4. Finish with fresh torn basil before slicing and serving.

Pizza night, but make it seasonal — this one's light enough for summer but still totally satisfying.

Quinoa Bowl with Corn, Tomato & Pistachios

Fresh corn and tomatoes make this quinoa bowl feel like the peak of summer — light, herby, and easy to throw together.

Ingredients

• 1 cup quinoa, cooked

• 1 cup corn kernels

• 1 cup tomatoes, diced

• 1 cup chickpeas, drained and rinsed

• Fresh basil, chopped

• Fresh dill, chopped

• 1/4 cup toasted pistachios

Lemon Dijon Dressing

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 3 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Whisk lemon juice, Dijon, olive oil, salt, and pepper for the dressing.

2. Combine quinoa, corn, tomatoes, and chickpeas in a large bowl.

3. Pour dressing over and toss well.

4. Fold in fresh basil and dill.

5. Top with toasted pistachios before serving.

Fresh, simple, and full of summer produce — this is the bowl I make when tomatoes and corn are at their best.

Peach & Arugula Salad with White Balsamic

A slightly different take on the classic peach arugula combo — this one leans sweet and herby with mint, basil, and a maple Dijon vinaigrette.

Ingredients

• 4 cups arugula

• 2 peaches, sliced

• 1 avocado, sliced

• 1 cup chickpeas, drained and rinsed

• 1/4 cup toasted pistachios

• Fresh mint, torn

• Fresh basil, torn

Maple Dijon Vinaigrette

• 3 tbsp olive oil

• 1 tbsp white balsamic vinegar

• 1 tsp maple syrup

• 1/2 tsp Dijon mustard

• Salt and pepper to taste

Instructions

1. Whisk together olive oil, white balsamic, maple syrup, Dijon, salt, and pepper.

2. Arrange arugula on a platter and top with sliced peaches, avocado, and chickpeas.

3. Scatter toasted pistachios, mint, and basil over the top.

4. Drizzle with the vinaigrette just before serving.

A little sweet, a little tangy, and a whole lot of fresh herbs — this salad is a great one to bring to a summer dinner party.

Roasted Veggie Curry Salad

Warm spices and pomegranate seeds make this one feel a little more special — great for when you want a salad that still feels like a full experience.

Ingredients

• 1 lb rainbow carrots, roasted

• 1 cup chickpeas, drained and rinsed

• 1/4 cup toasted almonds

• Fresh cilantro, chopped

• 1/4 cup pomegranate seeds

Curry Dressing

• 1 tsp curry powder

• 1/2 tsp ground cumin

• Juice of 1 lemon

• 1 tbsp maple syrup

• 1 clove garlic, minced

• 3 tbsp olive oil

• Salt to taste

Instructions

1. Roast rainbow carrots at 400°F with olive oil, salt, and pepper until tender, about 20-25 minutes.

2. Whisk together curry powder, cumin, lemon juice, maple syrup, garlic, olive oil, and salt for the dressing.

3. Toss roasted carrots and chickpeas with the curry dressing.

4. Top with toasted almonds, fresh cilantro, and pomegranate seeds.

Warm spice, bright citrus, and a little crunch and sweetness from the pomegranate — this one's a flavor bomb in the best way.

Herby Pesto Potato Salad

A pesto twist on classic potato salad — this one's begging to be brought to your next cookout.

Ingredients

• 2 lbs baby or red potatoes, boiled until fork-tender and halved

• 1/2 cup vegan pesto

• Fresh herbs, chopped (basil, parsley, or your favorite mix)

• Salt and pepper to taste

• Olive oil, to taste

Instructions

1. Boil potatoes until fork-tender, then drain and let cool slightly.

2. While still warm, toss potatoes with vegan pesto and a drizzle of olive oil.

3. Fold in fresh chopped herbs.

4. Season with salt and pepper, and serve warm or chilled.

Classic potato salad, reimagined — this pesto version is the one that always disappears first at a cookout.

Roasted Asparagus & Avocado Rice Bowl

A simple, clean bowl built for busy days — roasted asparagus, creamy avocado, and crispy chickpeas over rice.

Ingredients

• 1 cup rice, cooked

• 1 bunch asparagus, roasted

• 1 avocado, sliced

• 1 cup chickpeas, crisped in the oven

Instructions

1. Roast asparagus at 400°F with olive oil, salt, and pepper for 12-15 minutes.

2. Toss chickpeas with olive oil and seasonings of choice, then roast or air-fry until crispy.

3. Build bowls with rice as the base, topped with roasted asparagus, avocado, and crispy chickpeas.

4. Finish with a drizzle of olive oil, lemon, or your favorite sauce.

Simple ingredients, big flavor — this is the kind of bowl I make on repeat when I want something easy but still feels put-together.

Strawberry & Peach Arugula Salad

Summer stone fruit meets peppery arugula in this simple, no-fuss salad that's basically summer on a plate.

Ingredients

• 4 cups arugula

• 1 cup strawberries, sliced

• 1 peach, sliced

• 1/2 cup Violife feta, crumbled

• Olive oil and balsamic, or your favorite light vinaigrette

• Salt and pepper to taste

Instructions

1. Arrange arugula on a platter or in a large bowl.

2. Top with sliced strawberries and peaches.

3. Sprinkle with crumbled Violife feta.

4. Drizzle with olive oil and balsamic, and season with salt and pepper.

Minimal effort, maximum payoff — this is the salad I make when peaches and strawberries are both at their peak.

Summer Palmini Pesto Bowl

Caramelized onions and burst tomatoes take this pesto bowl to another level — sweet, savory, and herby all at once.

Ingredients

• 1 bag Palmini noodles or pasta of choice, rinsed

• 1 onion, thinly sliced and caramelized

• 1 cup cherry tomatoes, burst in a hot pan

• 1 cup chickpeas, crisped in the oven or pan

• 1 cup corn kernels

• Fresh basil, torn

• Vegan pesto

Instructions

1. Caramelize sliced onions in olive oil over low heat until golden, about 20 minutes.

2. In a separate pan, blister cherry tomatoes over medium-high heat until they burst.

3. Crisp chickpeas in the oven or a hot skillet until golden.

4. Toss Palmini noodles with vegan pesto, caramelized onions, burst tomatoes, corn, and crispy chickpeas.

5. Top with fresh basil before serving.

Sweet caramelized onions, juicy tomatoes, crispy chickpeas — this bowl has texture and flavor in every bite.

Chickpea "Tuna" Sushi Burrito

A fun spin on sushi night — mashed chickpeas stand in for tuna, wrapped up burrito-style with all your favorite fillings.

Ingredients

• 1 can chickpeas, drained, rinsed, and mashed

• 1 cucumber, sliced into strips

• 1 red pepper, sliced into strips

• 1 carrot, julienned

• 1 avocado, sliced

• Nori sheets

• Sushi rice, cooked

Spicy "Mayo"

• Vegan mayo

• Sriracha, to taste

Instructions

1. Mash chickpeas and mix with a bit of spicy mayo to make the "tuna" filling.

2. Lay a nori sheet flat and spread a layer of sushi rice over it.

3. Layer chickpea "tuna," cucumber, red pepper, carrot, and avocado down the center.

4. Roll tightly burrito-style, slice in half, and drizzle with extra spicy mayo.

Sushi night just got a plant-based upgrade — same craveable flavors, no fish required.