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Cool for the summer.
Because when it's 100°F outside, the last thing you want to do is turn on your oven and heat up your kitchen even more.
Everything you love about caprese (plus avocado!) wrapped into a delicious whole wheat tortilla. Get the recipe here.
A combination of chickpeas, kidney beans, and cannellini beans give this salad a pop of protein that'll keep you full. For a complete meal, stuff it into a pita with some tzatziki for something a bit more substantial. Get the recipe here.
This flavorful sandwich is loaded with salami, provolone cheese, hot cherry peppers, and all kinds of good stuff. Get the recipe here.
If you love Mexican street corn, you'll love this salad made with corn, black beans, and flavorful cotija cheese. For something a bit heartier, pile it into tortillas for an easy taco night. Get the recipe here.
This Pad Thai recipe swaps rice noodles for shredded veggies to give it a ton of texture and freshness — all without having to turn your stove on. Get the recipe here.
This colorful salad is loaded with all kinds of veggies and finished with a vibrant vinaigrette made with fresh tarragon — but dried would work, too. Get the recipe here.
This recipe pairs zucchini noodles with the fresh flavors of caprese salad for a light but filling meal that comes together in no time. Get the recipe here.
Avocado makes this salad dressing creamy without having to use any dairy. Get the recipe here.
This recipe uses a combination of cooked spaghetti and zucchini noodles, but feel free to omit the pasta and use 100% veggie noodles to make this completely no-cook. Get the recipe here.
Taco night in less than 20 minutes without having to turn on your stove? Sign me up! Get the recipe here.
Just throw everything into a blender, garnish with sour cream and chives, and dinner is done. Get the recipe here.
You can soak these noodles in hot water or cook them in a microwave to keep this recipe completely stove-free. Get the recipe here.
This recipe dresses up canned tuna with turmeric and whole grain mustard, then stuffs it into a pita with fresh veggies. Get the recipe here.
This recipe blanches the asparagus beforehand — but you don't have to do this if your asparagus is already thin and tender. Get the recipe here.
This recipe ditches bulgur for hemp seeds so you don't have to worry about cooking any grains. Get the recipe here.
The trick to getting the perfect creamy texture is to smash the chickpeas until they start to fall apart, but not so much that they're complete smooth. Get the recipe here.
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