When baked, tiny tomatoes become supersweet and juicy. Pile them onto a cheesy crust and top with fresh basil.
Finally, the perfect just-because-it's-Tuesday cake. It's not too sweet, it's filled with carrots, and we won't tell anyone if you have a piece for breakfast.
This sheet-pan supper is all about the method. Weighing down the chicken and peppers gives them a deep sear and major caramelized flavor.
Balance the sweetness of tiny tomatoes with peppery arugula and paper-thin fennel slices.
Part gin and tonic, part bloody mary, this spicy cocktail starts with tomatoes muddled right in the glass. Add savory flavor with dill, hot peppers, and cucumber slices. Cheers!
Our favorite part of this fresh pea soup? The cheesy Gruyere croutons.
If you haven't tried tofu, consider your dinner plate forever changed. This dish is packed with bold flavors like hoisin and ginger, while each serving clocks in at just 236 calories.
This is the comforting vegetarian soup you've been looking for. Brighten things up with a big squeeze of fresh lemon.
Just three ingredients and a one-step cooking method mean this is the easiest sauce ever. And in our opinion, the tastiest.
The trick to a better lamb burger? Cooking it diner-style. Scoop supercold meat right onto the skillet and press it into a juicy, caramelized patty.
Say good-bye to basic mac and cheese. We've mixed in fresh peas, ham, and pesto but kept the cheesiness you love.
The key to mastering this classic pesto? The perfect balance of fresh basil, pine nuts, garlic, and Parmesan cheese.
Lavender gives this pesto a light, floral flavor. Try it on cooked potatoes or in pasta salad with shredded chicken.
Dress up plain peas with a creamy dill and Dijon cream sauce. Serve with broiled salmon or roasted chicken for an easy (and elegant!) dinner.
You're looking at the start of our favorite summer appetizer. Serve the roasted tomatoes on the vine and smush over crusty bread.
Try this walnut pesto on pizza, or do as we do and whirl it into your scrambled eggs. Finish both with a sprinkle of crushed red pepper.
Spice up classic ketchup with jalapeno pepper, lime, and honey. We like to make a big batch and freeze portions up to three months.
This is the most refreshing pesto you'll try. We love it on green veggies like snap peas, zucchini, or green beans. It's also quite good on lamb or pork.