Newsletter Recipes

This July cobbler puts ripe peaches to good use with a soft, jammy filling and a golden biscuit topping that bakes up with crisp edges and a tender center. It is simple enough for a weekend dessert and especially good served warm with a scoop of dairy-free vanilla ice cream.

This July salad brings together creamy avocado, sweet grapes, crisp apple, celery, arugula, and walnuts in a light lemon dressing. It is fresh, quick to assemble, and easy to serve alongside grilled dishes or as a simple lunch with toasted bread.

This July grape salad is cool, simple, and easy to make ahead. Red and green grapes are folded into a lightly sweet dairy-free cream dressing, then finished with chopped pecans for crunch. It works well as a picnic side, brunch dish, or chilled fruit salad for warm-weather meals.

This July corn recipe keeps things simple with sweet corn, a little char from the grill or grill pan, fresh basil, and a quick cream drizzle to spoon over the top. It works as an easy side dish for summer dinners, cookouts, or any meal that needs something bright and seasonal.

June zucchini is one of those ingredients that quietly does a lot of work. It keeps these muffins tender, adds a little garden-fresh flavor, and makes them just right for breakfast, snack boxes, or a simple farmers market lunch plate. These are lightly savory, with olive oil, parsley, garlic, and a touch of nutritional yeast for depth.

These June apricots bake with maple syrup, lemon, rosemary, and sage until soft and glossy. Serve them warm or chilled with dairy-free yogurt, oatmeal, pancakes, or a simple scoop of dairy-free vanilla ice cream.

This June smoothie bowl is cool, bright, and easy to make when berries are in season. Raspberries and mint give the base a fresh flavor, while granola, almonds, coconut, chia seeds, and extra berries add enough texture to make it feel like breakfast you can sit down with.

This June salad keeps things simple with crisp cucumbers, juicy tomatoes, tender greens, and a generous handful of microgreens. A light lemon vinaigrette brings everything together without weighing it down, making this an easy side for warm-weather meals or a quick lunch with beans, grains, or toasted bread.

This May dessert is a fresh, pretty make-ahead cake with a simple almond-oat crust and a creamy blueberry filling. It is served chilled, topped with fresh blueberries, and works well for spring gatherings when you want something special that can be made ahead.

This May pasta uses tender artichokes, garlic, parsley, and lemon to make a simple skillet sauce that clings to wide ribbons of pasta. It is bright enough for spring, filling enough for dinner, and a good recipe to keep in mind when artichokes are in season or when you have a jar of artichoke hearts ready to use.

This May pie brings together two early-season favorites: tart rhubarb and sweet strawberries. The filling bakes down into a bright, jammy center, while a flaky crust, sliced almonds, and simple pastry cutouts make it feel special without making the recipe overly complicated.

This May risotto keeps the flavors light with lemon, zucchini ribbons, and a small handful of toasted almonds for texture. It is creamy without being heavy, and it is a good way to bring early summer zucchini into a simple spring dinner.

This April recipe turns artichokes into a simple plated spring dish with a smooth carrot purée underneath and crisp garlic crumbs over the top. The artichokes roast until the edges are browned, while the carrots add color, body, and a naturally sweet contrast.

This April quinoa bowl is a practical way to turn spring vegetables into a full meal. It layers fluffy quinoa with broccoli, carrots, Brussels sprouts, zucchini, peppers, and fresh parsley, then brings everything together with a simple lemon-ginger dressing.

Artichokes feel right at home in an April kitchen. This simple recipe braises them with lemon, olive oil, garlic, and vegetable broth until tender, then finishes the plate with a little parsley and extra lemon for a clean spring side dish.

This April rice bowl keeps things simple with crisp-edged tofu, tender broccoli, creamy avocado, and a light sesame-lime finish. It is the kind of meal that works for lunch, meal prep, or an easy dinner when you want something fresh but filling.

This March meal prep bowl keeps the week simple with rice, broccoli, black beans, tomatoes, carrots, avocado, and a crunchy seed-and-peanut topping. It is colorful, practical, and easy to pack ahead, with plenty of room for seasonal swaps.

This March chia pudding is a simple make-ahead breakfast or snack with creamy chia, sliced almonds, and a quick strawberry layer. It is easy to prep the night before, then finish with fresh strawberries and mint when you are ready to serve.

This February oatmeal brings a little brightness to a cold-weather breakfast with sweet orange pieces, toasted pecans, sliced almonds, and cherries. The oats cook up creamy and simple, then the toppings add color, crunch, and enough natural sweetness to make the bowl feel finished.

Pesto-Roasted Potatoes and Asparagus | Plantsy Vegan Eats This March sheet-pan recipe keeps dinner simple with golden roasted potatoes, tender asparagus, and spoonfuls of pesto added at the end. It is bright, practical, and easy to serve as a side dish or build into a fuller meal with beans, lentils, or a simple salad. Yield: 4 servings | Time: 45 minutes Ingredients For the Potatoes and Asparagus 1½ lb. (680 g) baby potatoes, halved 2 tbsp. (30 ml) olive oil, divided ¾ tsp.