These delicious roll-ups make great use of all that summer squash. They are simple and quick to put together and make a great side dish or appetizer. If you don’t have an outdoor grill, these can be made on the stovetop in a grill pan. To make the most of summer’s fresh herbs, you can substitute a variety of finely chopped herbs (we like basil, parsley, oregano, thyme, or chives) for the dried Italian seasoning in the goat cheese filling.

We’re entering peak summer squash season! Make use of all of that squash in this super easy, super tasty Summer Squash Sauté. Two types of summer squash—yellow crookneck and zucchini—are combined with cherry tomatoes, garlic, and Parmesan cheese to make a perfect side dish for any summer meal.

Nothing beats the tender, juicy flavor of roast chicken paired with a buttery baked potato and a vegetable side. This BBQ whole chicken recipe is basically a roast chicken on the grill; and while you are at it, why not bake the potatoes and grill some zucchini slices too? It is an easy, dependable recipe that everybody will love.

A new twist on Caesar salad! This plant-based wrap highlights summer’s freshest lettuce, tossed in a premade Caesar dressing topped with crunchy roasted garbanzo beans, all rolled up in a gluten-free wrap. Perfect for a light lunch or dinner, it’s on the table in 30 minutes or less.

Eggs are not always easy to make for a crowd, so the next time you’re having friends or family over for brunch, here’s your secret weapon: an oven-baked frittata with smoked salmon, cream cheese, and dill. Serve it with bagels, or a side of crispy potatoes and a mimosa; any way you go about it, this recipe is sure to be a hit.

Simple and elegant, this combination of buttery roasted salmon topped with bright, citrusy avocado and kiwi salsa is on the table in minutes. The recipe can easily be doubled, and any leftover salsa can be added to salad, spooned over tacos, or scooped up with a cracker.

This bright and citrusy kiwi salsa can be on the table in minutes. It is delicious served over fish, spooned over tacos, or eaten with tortilla chips or a cracker. It is easily doubled and can be made ahead of time and refrigerated until ready to use.

Enhance the flavor of veggies (roasted, steamed, sautéed, or raw) with this creamy sesame tahini dressing.

The next time you’re about to throw out your broccoli stems, make these Broccoli Stem Fries instead! These healthy green “fries” are not only delicious, they also help reduce food waste and save money too.

Most of us are familiar with rice pilaf, but this twist on a classic subs hemp seeds for the rice for a grain-free version that has a delightfully chewy texture and the delicious flavors of a traditional rice pilaf. It is high in protein and healthy fat, low carb, and a great way to add interest to your dinner plate. Leftovers can be eaten cold or added to a salad for lunch the next day.