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by Caitlin Saniga

I'm going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

I’m going to be honest: I did a lot of this recipe by taste, and I encourage you to do the same.

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by Sarah Steimer

naparadish

Do try to find watermelon radishes if you can! The bright splash of pink looks gorgeous in this green and gold slaw.

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by Caitlin Saniga

White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

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by Sarah Steimer

Avocado, tofu and spicy peanut rice spring rolls

Adding the sauce straight to the rice — rather than serving it on the side — make these spring rolls great for one-the-go action. It may take you a few tries to master the spring roll wrap, but it’s a really fun way to interact with your food. Just be sure to put the herbs down first so they can be showcased through the translucent rice paper.

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by Caitlin Saniga

Asparagus-mint deviled eggs

Deviled eggs go green! How dainty and springy are these?

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by Sarah Steimer

Curry broiled salmon over Greek yogurt slaw

A little mint goes a long way. The herb really makes this yogurt slaw pop and, along with the golden raisins, helps balance the earthy curry flavor in the salmon. A perfect Saturday meal!

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by Caitlin Saniga

Southwestern roasted cauliflower

Scoot over, black bean and corn enchiladas. Southwestern roasted cauliflower is your new best friend.

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