Baby Bellini
The sparkling water in this recipe allows you to adjust the sweetness to suit your preference.
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.)
Virgin Bloody Mary
Perfect for brunch or even an afternoon snack, this drink of freshly juiced veggies is nourishing and satisfying.
Sober Sangria
Sangria is a colorful and festive punch that’s traditionally made with red wine and brandy. This alcohol-free version is just as flavorful and perfect for people of all ages. Blood oranges are a great substitute for regular oranges.
Coconut Mango Crush
If you’re feeling especially celebratory, serve this tropical drink in a tiki glass or with a paper-umbrella garnish.
Pink Grapefruit Margarita
For a classic presentation, salt the edge of your glasses by running a lime wedge around the rim and rolling in kosher salt.
Ginger Green Tea-Ni
The elegance of a martini meets the energizing effect of green tea. Use a mandoline or vegetable peeler to thinly shave the ginger for garnish.
Adriane Angarano’s Turkey and Veggie Meatballs
Spice up your lunch menu with these turkey and veggie meatballs.
Beet Ketchup
A creative and healthy alternative to commercial ketchup, which is usually made with high-fructose corn syrup. Try to make this the day before serving so the flavors can meld.
Asian-Inspired Salmon Niçoise
A great showcase for fresh seasonal vegetables (you can sub in any you like or happen to have on hand), this recipe is a new take on the classic French salade niçoise. Cook and chill salmon in advance, or use leftover salmon if you prefer.
Miso Broiled Salmon
Miso is a fermented paste traditionally made with soybeans. There are many different types available; red miso is particularly good for this dish. Serve on a bed of brown rice with a side of braised greens.
Salmon and Veggies Baked in Parchment
Use any fresh veggies you have on hand for this recipe. The moisture and flavor from the vegetables help steam and season the salmon. The bags can be prepared a few hours before cooking and stored in the refrigerator.
Cajun Salmon Burger
Salmon burgers can be prepped a day in advance. To save time, ask your butcher to skin and bone the fish. In a pinch, you can also use canned or leftover salmon. For an Italian-inspired burger, substitute fresh basil for the green onions and sun-dried tomatoes or olives for the jalapeños. For a burger with an Asian flair, add a teaspoon of fresh grated gingerroot, and use tamari and cayenne instead of salt and pepper.
Polenta Pizza Crust With Pesto, Brussels Sprouts, and Roasted Red Pepper
This simple-but-hearty polenta crust, adapted from Lynne Rossetto Kasper’s The Italian Country Table, is a cinch using Kasper’s double-boiler technique.
Socca Pizza Crust With Swiss Chard, Chorizo, and Egg
Socca is a kind of crepe made with chickpea flour. It makes a delightfully delicate pizza crust. Try adding chopped herbs or spices to the batter before baking. It’s an Italian tradition to crack an egg onto a pizza and bake until it is just slightly set. When you cut into the pizza, the liquid yolk runs onto the crust and adds to the flavor.
Potato Pizza Crust With Onion, Mushroom, Anchovy, and Olive
Savory and satisfying, pissaladière is a classic southern French pizzalike tart made with caramelized onions, garlic, anchovies, olives — and no cheese! We throw mushrooms into the mix here. This hearty, simple crust is terrific with full-flavored toppings.
Mochi Pizza Crust With Pear, Prosciutto, and Pecan
Traditional mochi, which is glutinous rice, creates a thick crust that is crunchy on the outside and gooey on the inside. (This preparation makes it thin and crispy.) Adding pears to a pizza may seem unusual, but the fruit’s sweetness pairs wonderfully with the salty ham. Avoid overloading the delicate mochi crust.
Cauliflower-Parmesan Pizza Crust With Bacon, Arugula, and Tomato
Compatible with most savory pizza toppings, this delicate crust is best made into personal-size pizzas. The BLT-inspired topping here uses fresh arugula to zing things up.