Quick

Use this orange-tinted sauce on sandwiches with salmon or cucumbers.

Store-bought rotisserie chicken adds protein to this lively, aromatic dish; omit it for a satisfying vegetarian main course. If you can't find spelt, use semi-pearled farro or whole wheat berries.

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

Toasting the dried chiles first brings out their deep flavor.

Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).

With the neo-eco-bio-cool. We'll pick our own apricots, cut some rosemary from the garden, a little organic honey…

This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto.
It happens to be vegan, but don't let that deter you (if you're the sort of person usually deterred by vegan recipes)—it's fabulous, particularly with fresh heirloom tomatoes. I also like it as a dip for vegetables or slathered over grilled fish or chicken. Use soon after making it though, as the fresh avocado will go brown if it sits for too long.

This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.

Sweet nectarines balance the earthy green peppers in this colorful side.

A salad this simple requires the finest ingredients to make it shine.

If you can't find almond syrup, floral, almond-flavored orgeat syrup is a fine substitute.

Once you know how much condensed milk you like, pour it directly into the cup or glass before you brew the coffee.

Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

Drape plastic wrap over the prepared sandwiches until serving. It’ll keep the bread from drying out.

High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.

Using fennel three ways—bulb, fronds, and pollen (or seeds)—adds great depth of flavor to this quick dish.

Use only the best quality wild salmon in this raw preparation.