Browse Every Recipe - Page Number 38

Smashed cucumbers and avocado tossed in sesame oil, rice vinegar and soy; topped with toasted sesame and scallions.

Charred salmon fillets topped with a bright strawberry and avocado salsa—fresh, light, and summer-ready.

Crispy rice squares with creamy avocado and spicy tuna, brightened by cucumber, radish, edamame and sesame-ginger dressing.

Golden baked tofu cubes over brown rice, fresh veggies and a creamy peanut sauce for a quick, satisfying plant-based bowl.

Sweet pineapple, lime, and jalapeño combine into a refreshing Mexican agua fresca—vegan and gluten-free.

Sheet-pan harissa chicken with chickpeas and roasted peppers—spicy, colorful weeknight meal ready in about 50 minutes.

Hearty honey-oat clusters studded with chopped nuts and coconut, baked until golden for topping or snacking.

Thick tropical blend of mango, coconut milk and chia seeds—creamy, nourishing, ready in minutes.

Wok-tossed cabbage with garlic, ginger and chili—crisp, spicy, ready in 15 minutes.