Israeli salad is light, fresh, healthy, and goes well with practically everything! Chopped tomatoes, cucumbers, red onion, and parsley are tossed with fresh lemon juice, extra virgin olive oil, and Kosher salt. Enjoy for breakfast, lunch, or dinner! GF, DF, V, Whole30

Asparagus is a springtime staple, and this is our favorite way to enjoy it. You'll love serving this healthy grilled asparagus in foil with all meats and seafood. Finish with a squeeze of fresh lemon and a sprinkling of Parmigiano Reggiano cheese. GF

What to do when you've made a big double or triple batch of your favorite pesto (arugula and ramp are our go to's!) and are looking for ways to use the leftovers?! These are our top 5 pesto recipes that we make again and again! Read on for more suggestions on how to use leftover pesto.

This refreshing and light tomato and onion salad comes together in minutes and is a great summer side dish alongside breakfast, lunch, or dinner. The marinade is equal parts extra virgin olive oil and red wine vinegar, and intensifies as it sits. GF, DF, V.

When you're craving diner-style breakfast potatoes, make these fried potatoes and onions! Parboil the potatoes, then get 'em all crispy in a cast iron skillet. Season with garlic, paprika, then serve with a couple of fried eggs for the complete diner experience. Brunch goals at home!

This light, summery pappardelle pasta beautifully highlights the best ingredients of the season: fresh corn, blistered cherry tomatoes, and a luscious basil cream sauce! Serve with freshly grated Parmesan cheese and cracked black pepper. Thick, creamy, and easily adaptable to be dairy-free. Calling it now, this is the pasta of summer!

This is our go-to house salad recipe, which we serve almost weekly (and is infinitely adaptable)! It features baby arugula, fresh summer raspberries, creamy goat cheese, marcona almonds, and a sprinkle of fresh dill. Toss with rich, sweet balsamic vinegar then serve. A perfect side salad to accompany any lunch or dinner entrée!

If you can get your hands on fresh wild ramps, homemade ramp pesto is an absolute must! It's got a vibrant garlic and spring onion flavor that pairs well with Pecorino Romano cheese and nutty walnuts. Add basil and lemon for freshness (and to cut back on the garlic flavor). Mix into pasta or serve with your favorite grilled proteins and roasted vegetables. Freezer-friendly!

Would I rather win the lottery or stumble upon ramps at the farmer's market? Ramps, obviously! With a short season of just 3 weeks per year, make the most of any wild leeks you find by making quick pickled ramps. Their spring onion and garlicky flavor is the perfect addition to many savory dishes, while the remaining brine can be used in salad dressings. Quick, easy, and so flavorful!