Cucumber Limeade
Cucumbers are so cool and refreshing that they make a fantastic hot-weather thirst quencher. Pair with some tangy lime — peel and all — and prepare to chill. Remember that whenever you use the peel of a citrus fruit like…
Recipe Source ChopChop
Corn and Basil Frittata
A frittata is like a big, baked omelet, and it makes a satisfying breakfast, lunch, or dinner. We love the summery combination of corn and basil, but you can use other herbs (cilantro is great) or other vegetables such as…
Fourth of July Parfait
We love this red-white-and-blue breakfast combo! But if you like, feel free to substitute a cup of Stone-Fruit Salsa for the berries. kitchen gear Measuring cup Small pot Wooden spoon Lidded container Large spoon 2 glasses Ingredients 1⁄2 cup steel-cut…
How To Make An Omelet
An omelet is pretty similar to scrambled eggs, but you let it set like a pancake, and then fold it into a half-moon shape. Even if it doesn’t come out perfect, it will still taste good. Serve it with a…
Avocado Apple Smoothie
It might seem weird to add avocado to a smoothie, but trust us: it’s the secret ingredient that turns this fruit shake into a creamy-dreamy treat. kitchen gear Sharp knife (adult needed) Cutting board Measuring cup Measuring spoons Citrus squeezer…
Michael Pollan’s Scrambled Eggs
Michael’s favorite scrambled-egg add-in? Fresh herbs! Serve the eggs with toast, or stuffed into a pita. kitchen gear Small bowl Fork or whisk Small pan Spatula Ingredients 4 large eggs 2 teaspoons unsalted butter or olive oil pinch…
Peanut Butter and Jelly Smoothie
There’s no real jelly in this smoothie — but when you blend fresh berries and peanut butter together, it tastes a lot like that favorite sandwich classic! Plus, you’ll be filling your glass with protein, which fills you with energy.…
Pear Butter
Tell whoever’s lucky enough to be gifted with this deep, dark spread that it’s great on toast or dolloped into plain yogurt. It takes a long time to make because you’re cooking most of the water out of the fruit…
Eggs Fried in Breadcrumbs
This is adapted from our friend Mollie Katzen’s recipe, from her book The Heart of the Plate. It’s a bit like fried eggs and toast, only the toast becomes part of the fried eggs. Kind of. (You’ll see.) kitchen gear…
Spinach-Ginger Slushie
You might not always want to eat your spinach, but how about drinking it? This thick shake gives you the best of both worlds because it’s both a nice, frosty treat and it’s good for you. It’s filling, too, so it…