Mint

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

The leftovers from this wholesome, spiced-up chicken dinner are just as good as the meal itself.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Browning, then steaming the cauliflower lets you get color on it while ensuring it's tender in the center.

The juices from cumin-rubbed chicken thighs soak into grapes, fennel, and squash as they all roast together in this simple, flavorful one-pan dinner.

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.

Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beet adds that splash of color I love so much.

To make this tomato-on bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating seasonally—anticipation and excitement at the start of the season, despair and overload at the end.

Serve this cooling mint-infused watermelon juice as cooling refreshment in the summer sun.

Roasting cherry tomatoes with maple syrup enhances their natural sweetness, making them an ideal partner for rich, tangy goat cheese.

Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.