A sweet and savory side dish that highlights the ever-lovely delicata squash. And pine nuts, those exotic, buttery, little flavor bombs.
The cool combo of cucumber and melon never goes out of style but this version isn’t just gorgeous, it’s also light and refreshing.
This cornbread salad makes a great side or even a delicious first course by adding chicken or steak. The recipe calls for store-bought cornbread. Easy.
A pretty quick simmer turns field peas and snap beans into a pot full of Southern perfection. The pot liquor that you end up with is tasty as heck, too.
A fruity, lightly boozy, ice pop for those sweltering summer afternoons. Try a variety of flavors while the sun still shines and you’re looking to chill.
Hummingbird cake is as sweet as it sounds. This snacky, loaf pan version is made with whole wheat flour but still adores a smear of cream cheese icing.
A vegan queso dip for anytime you feel like a little snack that’s better-for-you but still super tasty. Perfect for dipping, drizzling, and dousing.
A Mediterranean classic that’s healthy as can be although you’d never guess it from the indulgent taste.
This herby vegan kale salad makes up for other boring salads. Tart apples, pecans, and a creamy dressing give a blast of taste and texture you’ll love.
Nothing says Sunday brunch like a pile of buttery, gently spiced French toast, drizzled in a sweet strawberry syrup. Lovely.