A vegan BLT? Oh yes, you can! Smoky eggplant bacon, lettuce and tomatoes get topped with a spicy sriracha cashew mayo in this vegan spin on the classic.
Follow this tutorial for making and freezing your own homemade tomato sauce, and enjoy the taste of summer tomatoes all winter long–no canning equipment needed!
Summer meets fall in this spicy, creamy, vegan sweet corn chowder with coconut milk. Top with cilantro, jalapeños, coconut flakes and fresh corn.
Grilled lettuce? Yes, grilled lettuce! Smoky, sweet grilled romaine is topped with marinated heirloom tomatoes and fresh corn, then drizzled with a creamy avocado-basil dressing.
No more soggy enchiladas! Stacks are the way to go. This version layers sautéed summer vegetables with cheese and tangy roasted tomatillo sauce.
This hemp seed pesto recipe has 3 additional grams of protein per 1/4 cup compared to traditional basil pesto made with pine nuts. It’s also the perfect way to use up your end-of-summer basil crop!
Not sure what to do with kohlrabi? This easy curry dish pairs it with fresh summer tomatoes, sweet corn, and tofu.
What can you do with eggplant? What CAN’T you do with eggplant?! We’re sharing 20 creative vegetarian eggplant recipes that show just how versatile this summer veggie can be.
Everything you need to know about the best (edible) part of summer: how to select, store and use heirloom tomatoes.
No oven required here. You’re just a few hours away from a satisfying slow cooker lasagna packed with summer’s best veggies.
We’re sharing a sweet-and-spicy grilled fruit and quinoa salad from Terry Hope Romero’s new cookbook, Salad Samurai.
These veggie-and-cheese kebabs are marinated in and basted with a fresh and tangy chermoula sauce—perfect for a summery weeknight meal.
Get out your spiralizer, it’s zucchini noodle time! Zucchini noodles are tossed with a light lemon-garlic dressing, oven-roasted tomatoes, and pine nuts in this simple salad recipe.
Braised zucchini teams up with heirloom cherry tomatoes and chickpeas in this simple summer dinner — it’s done in under 25 minutes! Get the recipe and enter to win a Le Creuset saucier on the Marketplace.
Have an overabundance of zucchini? Make delicious, healthy zucchini chips with this simple tutorial — and you don’t even need a dehydrator!
There’s a new non-mayo potato salad in town. This version is packed with veggies and has Mediterranean flavor to spare. Mayo haters rejoice!
Squash blossoms are only in season for a short amount of time, so get them while you can! We’ve stuffed them with goat cheese, given them a crispy cornmeal crust, and baked them to perfection in this light summer dinner recipe.
Teriyaki-marinated tofu, sweet pineapple, and tender zucchini, all grilled to perfection, and then served up in crispy lettuce cups and drizzled with a sesame-sriracha sauce. Beware: this one can be a little messy to eat — but it’s so worth it!
Whether you’re looking for some frozen desserts to help you stay cool or ways to use up zucchini from the garden, we’ve got them in this comprehensive list of our summer recipes.
You might not eat meat, but that doesn’t mean you have to give up grilling this summer! Our guide to vegetarian grilling has everything you need to get started — plus over 40 recipe ideas to get you cooking.
These Thai Iced Tea Pops might not be orange, but they taste just like the real thing — in convenient popsicle form! Instead of condensed milk, we used coconut milk to make them, which means they’re dairy-free too.
It’s hard to resist heirloom tomatoes — they’re colorful, they come in all shapes and sizes, and they’re packed with flavor. We’ve rounded up some of our favorite recipes for showcasing these summer gems.
Tender roasted green beans are topped with toasted panko, lemon zest, and grated Parmesan cheese in this easy summer side dish recipe.
Chopped raw walnuts have a mild flavor and crumbly texture that makes them a great substitute for ground beef. We used them to give this Asian-inspired stuffed eggplant recipe a meatless makeover!