Vegetarian

Ben & Jerry, we love you and we always will. But we make our own Super Fudge Chunk now that’s even more riddled with chunks of all sorts of super fudge-y spectacularness.

This stunning combination of grilled peaches, avocado, goat cheese, fresh figs, almonds, herbs, and vinaigrette is proof that salads don’t need to be boring.

Apricot tart with frangipane. Because stone fruit season is short. So is life.

This creamy vegetarian pasta dish, made with rigatoni, spinach, sun-dried tomatoes, and lemony ricotta, is on the table in just 30 minutes. Sounds like a weeknight winner to us.

We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.

Give your favorite veggies some smoky char on the grill, then toss them with plenty of fresh herbs and a tangy vinaigrette for an easy, healthy side.

This purple-stained cake—er, what’s left of it—calls for just old-fashioned goodness and the season’s most compelling fruits. Got milk?

Not sure what to do with that mountain of sweet summer tomatoes? This sweet and savory tomato jam is the answer.

Why put cheese only inside your grilled cheese sandwich? This beauty is filled with Cheddar and coated with Parmesan, which means you get a creamy, melty interior, and a crispy exterior. Basically, a perfect grilled cheese.

Breakfast. Brunch. Dessert. Midnight nosh. Heck, there’s no time of day or night that we don’t welcome this classic plum kuchen.