Herb and Grain Salad With Basil Oil and Popped Sorghum
If you’ve never tried sorghum (a hearty, chewy grain), this is the perfect entryway salad: it’s used in two ways so you can taste its full potential. First, the grain is cooked in boiling salted water (similar to how you would cook farro or barley) until tender. After tossing the cooked grains with a variety of fresh herbs, Bibb lettuce, and a simple homemade basil oil, you’ll top the salad with popped sorghum, which is basically tiny popcorn. We love it as a cute, crunchy, and healthier alternative to croutons, but popped sorghum has uses way beyond salad. Use it to sprinkle onto soups or tossed into a trail mix.
Pancakes with all the benefits of a warm bowl of oatmeal? Yes, please! These better-for-you oatmeal pancakes are rich in protein thanks to the addition of tofu. Silken tofu, like its name, is silky smooth. But don’t be put off by it—the taste of tofu doesn’t come through but gives these gluten-free pancakes a dense, yet creamy texture. Blitzing the oats in the blender first, turns the oats into “flour” which makes this recipe a gluten-free homerun. Stack them and lightly drizzle on some pure maple syrup and top with toasted almonds for a nutritious breakfast that’s far from boring.
Torn Pita and Eggplant Salad With Parsley and Green Tahini
Think of this salad as a de-constructed baba ghanoush: it’s got eggplant, lemon juice, olive oil, parsley, and pita—re-invented as a fresh summer salad. Broiling the eggplant makes quick work of cooking it, and the pita can broil alongside it until it’s golden and crispy. A flavorful green tahini brings all the components together, and is endlessly versatile. Spoon it onto grain bowls, serve it as a dip for crudités, or pair it with other roasted vegetables. Don’t skimp on the parsley leaves and tender stems, which stand-in for salad greens in this Mediterranean-inspired dish.
Ginger-Lime Melon Salad
Fresh melon is one of summertime’s greatest pleasures, and while it’s delicious eaten on its own, we made the juicy fruit even better with the addition of lime and ginger. Just these two ingredients elevates melon from a cookout side dish to a dinner party-worthy salad (or dessert). Because fresh melon is so hydrating, it’s a great option for a hot summer day. Feel free to use your favorite kind of melon, although we prefer a mixture of watermelon, honeydew, and cantaloupe. Slice it into wedges or cubes, or use a melon baller for cute spheres—no matter how you cut it, the results will be divine.
Breakfast Salad With French Toast Croutons
Here’s the thing about this breakfast salad: the croutons are non-negotiable, but the rest you can adapt to your liking. We prefer arugula for its peppery bite, but spinach is a great alternative. Vegetarians can lose the bacon and cook the croutons in olive or coconut oil. And as long as you have a runny yolk to help dress the greens, the eggs can be prepared any number of ways: poached, soft-boiled, and fried are all winners.
Move over carrots and zucchini, there’s a new veggie making its way into your muffins. Grated raw beets (use red or golden) stud these healthy breakfast muffins made with protein-packed and rich-in-the-good-fats, tahini. Sweetened with pure maple syrup instead of refined sugar, these muffins are a hands-down better-for-you choice. Plus the seeded muffin tops are incredibly tasty. Hold the beets with a paper towel as you grate, or wear gloves (red beets will dye your hands temporarily). Although there’s nothing better than a baked good fresh out of the oven, these on-the-go breakfast muffins freeze well.
Better-for-You Caesar Salad With Lemon-Parmesan Croutons
A Caesar salad doesn’t have to be indulgent, it just needs that familiar zing and irresistible flavor, and it's possible that it can have healthful properties. This creamy dressing is made with good-for-your-gut yogurt. Look for yogurt that contains live and active cultures (it should say so on the label). These are the probiotics—read, friendly bacteria—that may improve gut health. You’ll get some protein from the yogurt as well, but this salad will go great alongside or topped with seared tofu, grilled chicken or salmon.
Savory Oatmeal With Spinach and Poached Eggs
A simple savory oatmeal with egg and spinach is the breakfast you didn’t know you needed in your life. Cooking the oats in the skillet with the onions gives them a risotto-like texture, and stirring in a generous pile of Parmesan makes the oats taste really cheesy and rich. Finish the bowls off with a poached egg, baby spinach, chives, and of course, more Parmesan for something seriously brunch worthy. If you’re nervous about poaching eggs, a fried egg would taste equally great here, too.
Soft-Boiled Egg and Radish Smørrebrød
Smørrebrød are Danish open-faced sandwiches that are simply delicious. Built on a thin slice of bread (traditionally a dense, seeded rye, but whole-wheat works, too!) and smeared with butter this delicacy loves toppings. Perfect for breakfast or a light lunch, a flavorful chive butter and a layer of thinly sliced radish is the base for soft-boiled eggs. The runny yolk adds extra creaminess but the quick-pickled shallots are the ingredient you can’t skip. Grab a fork and knife and pretend you’re in Denmark.
One-Bowl Peanut Butter Cookies + 4 Variations
When it comes to peanut butter cookies, there are two approaches you can take: the traditional drop cookie method of creaming butter and sugar and stirring in flour, or the 5-ingredient flourless approach, which relies on just peanut butter, sugar, eggs, vanilla, and salt. We considered both for our brand new peanut butter cookie recipe, but quickly landed on the flourless approach: the ingredient list is shorter, you can mix it all up by hand, and you can load it up with peanut butter for bold, nutty flavor. To keep the cookies from tasting too sweet, we opted for natural peanut butter (look for jars with no added sugar) and cut back on the total amount of sugar in the recipe. The result are peanut butter-packed cookies with crisp edges and chewy centers that are sure to be your new go-to.