Ingredients

• 1 can chickpeas, 15 oz, drained and rinsed
• 4 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 garlic clove
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 3 tablespoons ice-cold water

Equipment Needed

• Food processor or high-speed blender
• Measuring spoons
• Can opener
• Colander or strainer
• Rubber spatula
• Serving bowl

Directions

1. Blend the base: Add 4 tablespoons tahini, 3 tablespoons fresh lemon juice, 1 garlic clove, 0.5 teaspoons ground cumin, and 0.5 teaspoons salt to a food processor. Blend for about 1 minute until smooth and pale.
2. Add chickpeas: Add the 1 can chickpeas (15 oz), drained and rinsed and 2 tablespoons extra-virgin olive oil, plus more for drizzling. Blend for 1-1m 30s, scraping down the sides as needed.
3. Whip until silky: With the processor running, drizzle in 3 tablespoons ice-cold water one tablespoon at a time until the hummus is light and creamy. Taste and adjust lemon or salt.
4. Serve: Transfer to a bowl, swirl the top, and finish with a drizzle of olive oil. Serve with a red, white & blue veggie platter.

Notes

• Extra-smooth tip: simmer the rinsed chickpeas with ½ tsp baking soda for 10 minutes, then rinse. The skins will slip off and the hummus turns extra velvety.
• Patriotic platter idea: red bell pepper strips + white cauliflower/jicama + seed chips.
• Stores in the fridge for up to 5 days.

A plant-based alternative to the classic hamburger, these black bean veggie burgers are hearty, flavorful, and perfect for a summer celebration.

Ingredients

• 2 tablespoons ground flaxseed
• 6 tablespoons warm water
• 2 cans black beans, 15 oz each, drained and rinsed
• 1 cup rolled oats or breadcrumbs
• ½ red onion, finely diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil, for cooking

Equipment Needed

• Large mixing bowl
• Fork or masher
• Knife and cutting board
• Measuring cups and spoons
• Colander
• Skillet or grill
• Spatula

Directions

1. Make the flax egg: Stir 2 tablespoons of ground flaxseed into 6 tablespoons of warm water and let sit for 5 minutes until thick and gel-like.
2. Mash the beans: Add 2 can black beans (15 oz), drained and rinsed to a large bowl and mash with a fork, leaving some beans partly whole for texture.
3. Mix and rest: Stir in the flax egg along with 1 cups rolled oats (or breadcrumbs), 0.5 red onion, finely diced, 4 garlic cloves, minced, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 teaspoons chili powder, 2 tablespoons tomato paste, and 1 teaspoons salt until evenly combined. Let rest 10 minutes.
4. Form patties: Divide into 4 portions and shape into patties about ¾-inch thick.
5. Cook: Heat 2 tablespoons extra-virgin olive oil (for cooking) in a skillet over medium. Cook 4-5 minutes per side until a crust forms and they’re heated through.
6. Build and serve: Serve on whole-grain buns with fresh toppings such as avocado, lettuce, pickled onions, and tomatoes.

Notes

Freezes well with parchment between patties for up to 3 months.

Ingredients

• 8 cups baby arugula
• 3 cups corn kernels, about 4 ears, grilled or boiled
• 2 ripe avocados, diced
• 1½ cups cherry tomatoes, halved
• ½ red onion, thinly sliced
• ⅓ cup fresh cilantro or basil, chopped
• ⅓ cup pepitas, pumpkin seeds, toasted
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 1 teaspoon maple syrup or honey
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ⅓ teaspoon black pepper

Equipment Needed

• Large salad bowl
• Knife and cutting board
• Measuring cups and spoons
• Small jar or bowl with a whisk
• Small dry skillet to toast the pepitas

Directions

1. Make the dressing: In a small jar or bowl, whisk together 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lime juice, 1 teaspoons maple syrup (or honey), 1 teaspoons Dijon mustard, 0.5 teaspoons salt, and 0.3 teaspoons black pepper until emulsified. Set aside.
2. Prep the corn: If using fresh ears, grill or boil the corn, then slice off the kernels. Let cool slightly.
3. Build the salad: In a large bowl, combine 8 cups baby arugula, the corn, 1.5 cups cherry tomatoes, halved, 0.5 red onion, thinly sliced, and 0.3 cups fresh cilantro (or basil), chopped.
4. Toss and finish: Drizzle the dressing over the salad and toss gently. Add 2 ripe avocados, diced and 0.3 cups pepitas (pumpkin seeds), toasted last, folding carefully so the avocado stays intact.
5. Serve: Serve immediately while the arugula is crisp and the avocado is fresh.

Notes

• Make-ahead: prep everything except the avocado and dressing; toss just before serving so it stays fresh and vibrant.
• Optional addition: a sprinkle of cotija or feta.

Ingredients

• 1½ cups strawberries, hulled
• 1 cup raspberries
• 1 cup blueberries
• 1 cup water or coconut water
• 1 tablespoon fresh lemon juice

Equipment Needed

• Blender
• Measuring cups and spoons
• Popsicle molds with sticks or small paper cups with sticks
• Fine-mesh sieve, optional

Directions

1. Blend the berries: Add the strawberries, raspberries, blueberries, water or coconut water, and fresh lemon juice to a blender. Blend until completely smooth.
2. Fill the molds: Pour the mixture evenly into 8 popsicle molds, leaving a little room at the top for expansion. Insert sticks.
3. Freeze: Freeze for at least 4-6 hours or overnight, until fully solid.
4. Unmold and serve: To release, run the molds under warm water for a few seconds, then gently pull out the popsicles. Serve immediately.

Notes

• For texture: strain the blend through a fine mesh sieve to remove raspberry seeds if you prefer smooth pops.
• No molds? Use small paper cups with popsicle sticks.