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July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
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July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
SUBSCRIBE (↗)
Rebecca Katz
Rebecca Katz
Latest stories
Arugula-Fennel Salad With Berries and Lemony Balsamic Vinaigrette
Sliced almonds add a nutty crunch to this bright summer salad.
By
Rebecca Katz
Lunch & Dinner
Salads
Nectarine and Blueberry Crisp
Use whatever stone fruits and berries you have on hand for this vegan crisp.
By
Rebecca Katz
Desserts & Treats
Grilled Pork Tenderloin With Blackberry Compote
Grilled pork is livened up with a blackberry compote made with frozen or fresh blackberries, orange juice and zest, ground ginger, and a touch of maple syrup.
By
Rebecca Katz
Lunch & Dinner
How to Cook With Summer Berries
Tossed in a salad, baked in a crisp, or eaten fresh by the handful, these juicy fruits are bursting with healthy possibilities.
By
Rebecca Katz
Cooking & Food
Zucchini-and-Olive Muffins
Shredded zucchini helps keep the muffin light, fluffy and super moist.
By
Rebecca Katz
Breakfast
Lunch & Dinner
Grilled Balsamic Zucchini
Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.
By
Rebecca Katz
Side Dishes
Chilled Zucchini Soup With Basil
This nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.
By
Rebecca Katz
Lunch & Dinner
Soups
Spiralized Zucchini Puttanesca
Lightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.
By
Rebecca Katz
Lunch & Dinner
Salads
Raw Zucchini Ribbons With Pistachio-Mint Pesto
Change up the pesto by substituting almonds for the pistachios and parsley for the mint.
By
Rebecca Katz
Lunch & Dinner
How to Cook Zucchini: 5 Recipes from Rebecca Katz
Sliced, shredded, or spiralized, this tender squash lends itself to a variety of summer dishes.
By
Rebecca Katz
Cooking & Food
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