Fresh peach salad–sprinkled with sugar, cumin and a tiny bit of cayenne pepper.

A more interesting cucumber salad–spiced up a bit, Thai-style.

Use up those summer veggies in this gratin that features two cheeses.

A colorful and easy to make black bean salad– an instant crowd pleaser that is infinitely versatile.

A rustic blueberry galette with coconut and walnuts.

A healthy and easy tofu-based sandwich filling that can be used in wraps, on crackers, or even as a smooth dip. Flavors: tahini and miso.

A super quick and easy sweet potato refried bean filling for even the newest cook.

Enjoy a refreshing rich yogurt drink with a twist… a blackberry lassi.

A quick and easy lunch: Asian-style carrot and radish salad.

Radish and red pepper fried rice. Or, mix it up with your own leftover vegetables!

A delicious fish recipe that even the kids will like! Cornmeal and chives serve as a crispy breading before its baked to perfection.

The perfect summertime snack: cantaloupe salad with avocados, red peppers, and crispy mint.

Spice some ordinary yogurt with peaches macerated in JD and coriander.

Try something a little different for breakfast: Sweet kidney bean and barley porridge.

A healthy fruit pop. These are all strawberry with trace amounts of sugar. Two variations are included: lemon; and basil and mint.

A unique use of cucumbers. Sauteed with ginger, mint, and basil.

Balsamic strawberries with spinach, arugula and blackberries.

Lemony, herby biscuits that are healthy too! Sage, rosemary, lemon zest and absolutely no butter.

Eggy Radish Soup…. a miso based soup with radishes and scallions, swirled in an egg-drop style.

Practical tips on how to ease the process of stir-frying.

Fresh fruit on orange flavored mini cakes. Bonus: recipe for making a quick “faux” stabilized whipped cream frosting!

Baked lentil fritters speckled with petit peas.