Vegetarian

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.

Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). We tried our best to mimic her nimble hands as she expertly kneaded and rolled the dough. It isn't easy, but it's so satisfying once you get the hang of it. And you will.

All the flavors of guacamole meet up in this creamy soup, with yogurt adding body and refreshment. Serve with pita or tortilla chips. For lunch, add a salad of frisée, jicama, and oranges. For dinner, serve in small portions and follow with grilled ribs, grilled salmon, or just about anything grilled.

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

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.

Creamy, sweet carrot purée takes the place of tomato sauce in this unexpected spring pizza.

Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.

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.