Nut

Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .

This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.

This is one of those ingredient combinations that, like the Little Black Dress, always seems to be in style, and it's no wonder: earthy, sweet beets, sharp and creamy blue cheese, and bitter greens simply go together beautifully. Skillet-Toasted Quinoa provides additional texture and protein. Like Chimichurri, this vinaigrette's flavors grow more robust if allowed to sit at room temperature for at least 1 day.

Yes, it's a long recipe with several parts, but each step is easy enough, and it can all be made ahead.

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.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and a heavy hand of crushed peanuts sprinkled on top.

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Tacos al pastor—made from marinated pork that's been roasted on a vertical spit—are wildly popular in Mexico City, particularly at night. The best taqueros put on a show, slicing off bits of caramelized meat and catching it in one hand (or behind their back!), and then reaching above the meat to slice off a piece of warm, juicy pineapple. According to city folklore, these tacos were invented in the capital. The dish is a direct descendant of shawarma, brought by Lebanese immigrants who arrived in Mexico in the early twentieth century. The marinade in this recipe comes from Tacos Don Guero in the Cuauhtémoc neighborhood, whose taqueros were kind enough to explain their ingredients to me at six a.m. one weekday morning. Obviously very few people at home will have a vertical spit—part of what gives tacos al pastor its signature flavor—but a grill would work well, or a blazing-hot cast iron skillet or griddle greased with a little lard.

Strawberries and cream...and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

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.