This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.

The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.

These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.

This potato salad captures the spirit of summer, with its fresh basil, just-picked tomatoes and corn and freshly dug red potatoes.

Perfect for a hot summer day, white Spanish gazpacho has the mellow flavor of almonds. Garnish with grapes or try gooseberries for a sweet, tart flavor.

There’s so much going on in this salad in terms of tastes and textures, we don’t know where to begin in terms of explaining them.

Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.

A sweet, gluten-free rice flour dough makes a snug casing for dark chocolate molded into a ball shape. The balls are coated in sesame seeds and then deep-fried.