Christy Rice

Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.

This sweet, tangy, smoky sauce is terrific brushed on grilled meat or vegetables.

Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.

Serve these little “latkes” on a bed of greens for a delightful appetizer or lunch.

This vibrant and velvety soup is great hot or chilled. Try it with a dollop of Greek yogurt or sour cream on top.

The Middle Eastern–inspired flavors of orange flower water and cinnamon pair well with raw carrots in this quick-and-easy salad.

This healthier version of the classic Waldorf salad has plenty of fresh parsley and a crisp, clean flavor.

Grill up some lamb burgers, seasoned with the fresh taste of spring herbs. Serve with Cucumber-Yogurt Sauce.

A Middle Eastern classic, these little patties are made with garbanzo beans and fresh parsley. Serve with Lemon-Tahini Sauce (recipe below), chopped lettuce, tomatoes, feta cheese and whole-grain pita bread. Terrific for lunch.

This comforting dish combines the tangy, earthy tastes of pineapple juice, tamari, fresh gingerroot and sesame oil.

This quick, satisfying meal can be made with or without pancetta (unsmoked bacon). As alternatives to arugula, try baby spinach or watercress. For more fresh flavor, add chopped fresh herbs, like chives or marjoram, to the egg mixture.

When portobello mushrooms are grilled, they develop a meaty flavor. In this vegetarian version of a steak salad, the heat of the grilled mushrooms slightly wilts the spinach. If you would rather use another salad green, cool the grilled mushroom slices to room temperature before tossing together.

Brining makes for a moist, flavorful turkey that you won’t need to drown with gravy.

Enjoy as an appetizer with raw veggies or whole-grain chips. Choose wild-caught or sustainably farmed U.S. shrimp over imported shrimp, which may be contaminated with antibiotic and pesticide residues. For a vegetarian version, substitute canned black beans for the shrimp.

A light and refreshing beverage that’s suited for a hot summer day. Try mango and raspberry or strawberry and pineapple as variations.

Serve with crusty whole-grain bread or rice and a fresh salad.

This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.

Tempeh mixed with Mexican spices is ideal for taco night. Get as creative as you like with the toppings.

These kebabs are full of flavor and fun to make on the grill. Try other marinades, such as Asian sesame, curry or balsamic vinaigrette. These are also great wrapped in whole-grain tortillas.