Gluten Free

Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.

Skillet-toasting quinoa will add texture and flavor to a dish. I recommend using a nonstick skillet for this. If you use a standard skillet, the quinoa requires more attention and the skillet needs occasional scraping. The goal is for the quinoa to retain its tenderness but acquire a toasted exterior. You can cook the quinoa more or less, according to your taste preferences.

Vinegar and strawberries become best friends in this flavorful infusion.

This easy cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make.

A gallon-size ziptop bag is the perfect vessel for storing the base while it chills.

This is one of those ingredient combinations that, like the Little Black Dress, always seems to be in style, and it's no wonder: earthy, sweet beets, sharp and creamy blue cheese, and bitter greens simply go together beautifully. Skillet-Toasted Quinoa provides additional texture and protein. Like Chimichurri, this vinaigrette's flavors grow more robust if allowed to sit at room temperature for at least 1 day.

Dress up any dip, sandwich, or dressing with this flavorful and healthy mayo that also offers the nutrient value of raw kale and fresh garlic. This creamy condiment will soon take the place of butter on your breakfast toast. Go ahead, we won't watch. Spread em'.

Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beet adds that splash of color I love so much.

You may not think of coleslaw as sexy, and you'd be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods like carrots and red, yellow, or orange bell peppers. It's also a great way to enjoy your kale in the raw.

Puréed kale leaves give this lighter guacamole an extra dose of fiber and Vitamin A.

We don't really understand why most mint chip ice cream comes in this odd shade of green that doesn't look like any plant, never mind mint. Our mint chip ice cream is a creamy white speckled with chocolate chips and is one of our best sellers. It's incredibly easy to make and is most certainly a crowd-pleaser. We recommend showing some restraint with the mint extract—after all, you can always add more—lest your ice cream wind up tasting like toothpaste.

The secret to removing the pin bones from black cod is to wait until after it's been cooked.

Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.