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Green sorbet

Avocado-Mint Sherbet

Avocados make a great base for this creamy frozen dessert (pictured above), which doesn’t require dairy or eggs. If you like the combination of mint and chocolate, add 1/4 cup raw cacao nibs to the mix before freezing.

Zucchini Noodles With Avocado

A light and refreshing alternative to pasta, “noodles” made from zucchini — or turnips or other root vegetables — taste terrific topped with an herbed avocado sauce.


Avocado Breakfast Puddings

Purée an avocado, banana, or mango, and mix with chia seeds for a tropical, fresh breakfast. Or try a chai version. Make ahead and store in small canning jars for a healthy breakfast on the go.


Watercress, Citrus, and Avocado Salad

Change up this classic salad by trying other combinations: Dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.

Food photography by Terry Brennan; Food styling by Betsy Nelson

Thai Pork Lettuce Cups

This zesty mix makes a light and refreshing lunch that is a cinch to pull together. It can be served atop lettuce leaves, or wrapped inside them for a gluten-free spring-rolls presentation. Ground chicken, turkey, or lamb may be substituted for the pork.



Spring Spinach and Leek Soup

Blending seeds into soups and stews adds a naturally creamy quality to the dish. This soup is delicious served warm or chilled.


Kale Chips

These veggie chips are super trendy for a reason: They are addictive and endlessly versatile.

Crispy Kale Chips With Sea Salt


Italian Roasted Asparagus With Walnuts and Parmesan Cheese

A quick side dish that can be adapted in so many ways. Try a different combination of citrus, nuts, and cheese, such as orange zest, pistachio, and Pecorino. For a cheeseless version, try lime zest, almonds, and fine shredded coconut.

Italian Roasted Asparagus With Walnuts and Parmesan Cheese


Braised Baby Bok Choy With Pancetta, Garlic, and Sherry

Although bok choy is typically paired with Asian flavors, this recipe shows its versatility. Serve with roasted or grilled meat, or seafood. For a vegetarian option, use toasted walnuts instead of pancetta for a rich flavor with some crunch, and a dash of Spanish paprika for a smoky hit.

Braised Baby Bok Choy With Pancetta, Garlic and Sherry

Spring Greens Tonic

Make a refreshing cleansing juice with celery, lemon, romaine lettuce, and watercress or another spring green. Add a green apple or a pear for sweetness if you like.

Food photography by Terry Brennan; Food styling by Betsy Nelson

Thai Basil No-Jito

The traditional Cuban mojito is made with mint. Here, we add Thai basil to give it an exotic twist. (If you can’t find Thai basil, use regular basil; it’s a different flavor but still delicious.)


Cucumber-Mint Infusion

This concoction is as refreshing as a spa drink and as fancy as a cocktail.


For more recipes, check out our new Recipes page.

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