Vegan

This all-purpose dressing brightens whatever it touches, like Snap Pea Salad or Greek salad. It proves that three simple ingredients can become something extra-special when they're combined in just the right proportions.

I admit that I'm hard on sugar snap peas. I get disappointed when they suck, of course, but I also get grumpy when they're anything less than perfect—unblemished, super sweet, and not a bit starchy. That's the curse of keeping high standards, I suppose: you're so rarely satisfied. When at last I do find perfect snap peas, I make this salad. I leave them raw—only the finest snap peas can be this delightful without a dunk in boiling water—and accentuate their flavor with little more than a lemony dressing and mint. If you'd like, you could add some creamy goat cheese in blobs or good old burrata alongside.

This homemade yogurt works well as a dairy-free alternative. We prefer making our own coconut milk over using canned—the flavor is much more fresh. To reuse the pressed coconut, dry it out in a low oven until no longer moist, then use in baked goods or sprinkle over yogurt.

Add lemon granola to your citrus cookies , and they become lemon-treehugger cookies. When you hear that a cookie has granola in it, somehow you feel like you're making a "healthier" choice, right? Use Meyer lemons, a fragrant lemon hybrid more common in California than Brooklyn, if you can get your hands on them.

If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.

Packed with healthy superfoods and a little caffeine kick from matcha powder, this creamy green smoothie bowl makes a satisfying breakfast. Chia seeds and oats add density and fiber, while mango and fresh ginger add sweetness and spice.

We love King Soba noodles on the Clean team and could easily find hundreds of uses for them. This is a delicious Mediterranean-flavored version of a noodle bowl, quick and easy, and perfect for those meals you need to have on the table as fast as possible.

Though the healthful and now mainstream Middle Eastern dip we know as hummus typically includes chickpeas and sesame tahini, this adaptation contains neither. Rather, its similarly smooth texture comes from the natural starch and protein of the English pea. In the summer, I make a variation of this using blanched field peas of any variety, and I substitute thyme for the spring herbs and fresh garlic in place of the early green garlic of spring.

You can steam and crush the potatoes in the morning if you'd like. The finished dish is great at room temp.

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.