Easy

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.

Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.

Known as "SC Grenadine" at Smuggler's Cove in San Francisco, this fresh, two-ingredient grenadine syrup is perfect for tiki drinks or mocktails like a Shirley Temple.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

Literally grilled cheese. We love the squeaky texture and salty bite.

Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise, it also makes a wonderful margarita mixer when paired with premium white tequila.

Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.

Filled with ham, bell pepper, and onions, this diner classic is also sometimes called a “Denver Omelet.”

Make this concentrate once and you'll be drinking refreshing cold brew coffee for an entire week.

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

Fresh, crisp, sweet and salty, this is my go-to summer salad. Using in-season fruit in salads always makes for a refreshing change.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

Just the right mix of crisp, creamy, and slightly sweet, this frozen treat is exactly what we want to snack on all summer long.