Photo by Alex Lau, Styling by Andy Baraghani
Feeling under the weather? This superfruit salad will give you the jolt of vitamins you need to get back on the path of recovery.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
Froyo for one, made in a blender and topped with a crackly magic shell.