Raw

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

Firming the beef in the freezer makes it easier to cut.

This supersmoothie is packed with antioxidants, vitamins, and minerals. The spirulina is a great protein-booster, too.

This juice is very interesting and possesses significant health benefits because of the combination of ginger and radish. Give it a try for a change of pace.

This is a green juice that doesn't taste green. The mango adds antioxidants and sweet flavor, while the nutrients in the kale and apples help detoxify the liver and fight free radicals.

This robust, vibrant-color juice is packed with big flavors and energy-boosting nutrients to get you going in the morning.

Raise your hand if you miss cheese!

I love the crimson glow of juicy little pomegranate morsels. Mix with fresh winter lettuces, serve it European style after the entreé, and enjoy.

Editor's note: Use this with Maricel Presilla's Boiled Yuca (Yuca Hervida) . Ajilimójili (ah-hee-lee-MOH-hee-lee) is the wonderful whimsical name for this Puerto Rican–inspired sauce. How to translate this tongue-twister? It seems that it is a composite of the words ajo (garlic) and moje (sauce), but much more can be drawn from it. In Cuba and the Mexican state of Tabasco, ajilimójili is a colloquialism for the Castilian Spanish intríngulis, a hidden reason that is suddenly revealed, or the workings necessary to pull something off, or the key to making a difficult feat look simple. Why was this sauce called ajilimójili? Perhaps because it has its own ajilimójili—the "inner workings" to make any food it touches splendid. Serve with Puerto Rican Pasteles .

I'll eat just about anything with "sticky" in the title, which prompted me to create a sticky energy bar my raw foodie friends and I can savor together. I've cast sesame seeds in a lead role here because I'm tired of seeing one of my favorite ingredients marginalized atop hamburger buns and everything bagels—they have a terrific earthy-nutty flavor and a delicate crunch that goes well with so many dishes. Moreover, their nutritional profile will leave you star-struck. Sesame
seeds are a very good source of manganese and copper and a good source of protein, calcium, magnesium, iron, phosphorus, vitamin B1, zinc, and dietary fiber. Further, they contain two special types of fiber, sesamin and sesamolin, which are members of the lignans group and can lower "bad" cholesterol and help prevent high blood pressure. And did I mention chocolate? Namely, raw chocolate drizzle? Sesame seeds plus raw chocolate drizzle equals crazy good.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

Vegan The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile of Pickled Red Onions is always welcome on top. Make these shortly before serving.

Raspberries or blackberries can be swapped in for the blueberries.

Avocado shells make handy vessels for a bright salad made with the scooped-out flesh. Lime juice, garlic, and a pinch of cayenne flavor the dressing. The salad can also be served as a topping for quesadillas or as a fresh filling for tacos.

We love using preserved lemons in the BA kitchen, and Philip Krajeck's recipe makes the best we've ever tasted. They take 10 minutes to prep and need only two weeks to cure. Sure, you can buy preserved lemons at specialty stores, but when the end result is this good, we say make your own.