I love this tabbouleh for its unique freshness and texture, featuring a plethora of fresh herbs and veggies alike. Typically made with bulgar, I actually love the texture of the fluffy quinoa in this rendition.

This tomato, avocado and arugula salad is a prime example of why simple food is sometimes the best food. Using some perfectly ripe heirloom cherry tomatoes, avocado and, my favorite, peppery arugula, this salad is accentuated with bright notes of lemon, olive oil and good flaky sea salt to perfectly highlight the season’s best.

There’s no debate: garlic fries are essential to watching a ball game! Using just a good’ ol bag of frozen crinkle cut fries doctored up with lots of fresh garlic, parsley and seasoning salt, you too can enjoy garlic fries and root on your team from the comfort of your own home!

Inspired by our favorite curry in Seattle, this Trinidadian curry is spicy, warm and comforting. Forewarning: this curry packs a serious heat punch! That being said, even though there’s a whole habanero not messing around in there, the curry manages to stay flavorful and actually not destroy your taste buds. Trust me on this!

My tried and true blasted broccoli is perfect as is, but when I tested out a new umami-forward combo, it truly rocked my world. Instead of dressing with olive oil, salt, pepper and red pepper flakes, I jazz up my broccoli with two umami flavor boosters: soy sauce and fish sauce.

We try to do "dinner salads” at least once a week in our house. Especially in the summer, there’s no better meal than a beautiful, hearty salad for something light, satisfying and effortless to throw together. One of my favorites is this salmon salad with a citrus vinaigrette and goat cheese.

While most ceviche utilizes raw shrimp that “cooks” in citrus juice, I actually prefer to flash poach my shrimp to ensure it’s cooked fully. Then it’s loaded with three types of citrus, cilantro, red onion, tomato jalapeño and, last but not least, cool cucumber and creamy avocado.

This recipe is living proof that sometimes seasonal and simple is the only way to go. The key to ensuring perfectly cooked yet not slimy or soggy zucchini in the slightest is actually tossing the zucchini straight on your heat source sans seasonings or oil.

This is by far the juiciest chicken you’ll ever eat, thanks to a buttermilk bath! This easy recipe comes together low and slow that’s perfect for summer backyard grilling.

I’m a huge fan of this corn salad because it’s so refreshingly different. Grilled corn, a spicy/sweet/zesty vinaigrette, cool and creamy avocado, cilantro and jalapeño make this salad a perfect side dish to enjoy this summer.

I promise this is a recipe you’ll keep coming back to all summer long! Succulent and spicy chicken followed by an even spicier, cool, creamy and zesty green sauce worthy of licking your plate for.

You won’t find a trace of lettuce in this salad and that is a very good thing. With cauliflower done two ways, a plethora of fresh herbs, bursts of pomegranate seeds, lemon juice for brightness and pistachio for crunch and complexity, this salad is downright sensational.

These gorgeous and vibrant shrimp tacos have it all: they're spicy, sweet, smokey, zesty and fresh. What's even better is this recipe comes together in less than 30 minutes thanks to harnessing the power of multi-tasking and the wonder of a sheet pan.

Robust gochujang paired with other powerhouse ingredients like sesame oil, rice wine wine vinegar, garlic and honey really stands up to earthy and nutty cauliflower in this all-star recipe. Garnished with sesame seeds and fresh scallions, this flavor packed veggie side dish is the perfect compliment to any grilled feast!

For my fellow hummus lovers, do yourself a solid by saving yourself a few bucks and treating your taste buds to the ultimate hummus recipe. With just a handful of ingredients and a matter of minutes, you can whip yourself up a creamy, dreamy hummus laced with smoky, spicy and zesty harissa that is worthy of all your snacking needs.

These are also not your average 'dillas! Filled with good-for-you ingredients (but also CHEESE), these quesadillas are not only a tasty meal but a satisfying and hearty one. I kick these up a notch with bold flavor boosters like diced green chiles, a healthy dose of chili powder and a dollop of cream cheese to intensify the creaminess.

These Southwest chicken chopped salads are the antidote to sad desk salads. Topped with shredded or rotisserie chicken to keep things easy, garbanzo beans, radishes for peppery crunch, smoky bacon, sweet red bell peppers, pumpkin seeds and, not one but, two cheeses, and smoky chipotle balsamic vinaigrette, they are the opposite of boring.

My pinto beans are one of the easiest things in the world to throw together, and will become a staple in your weekly meal prep routine. Make them to accompany tacos, to fill burritos or simply eat with rice and your favorite salsa.

This is not your average tomato soup! Fragrant, creamy and perfectly spiced, it takes no time at all to throw together and is the perfect vehicle for grilled cheese dipping action. This soup is also a perfect option for all of my vegan/dairy-free friends out there!

Inspired by Ina Garten, this foolproof way to roast chicken comes from spatchcocking the chicken to help even the cooking time. Seasoned simply with lemon, onion, fresh thyme, olive oil and a bath of white wine in a cast iron skillet, the chicken comes out juicy, flavorful and succulent every single time.