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Zucchini Pancakes with Yogurt-Feta Sauce

Photo by Randi Baird   I initially made these savory pancakes for dinner one night as a way to put a dent in an overload of summer zucchini I had, but I have since found myself making them over and over, year round, for a variety of meals. These zucchini pancakes make a homey andRead More

Hasselback Zucchini

Photo by Stacy Zarin Goldberg for The Washington Post   Here, zucchini gets the Hasselback treatment: the vegetable is sliced about three-quarters of the way through, accordion-like, before cooking. As the zucchini softens in the oven, the slices splay open a bit, practically begging for a sprinkle of garlic, salt, pepper and a sliver orRead More

Chocolate Pudding Pops

Photo by Tom McCorkle for The Washington Post   This is a sweet treat you can feel good about serving. I have the best childhood memories of eating chocolate pudding pops on hot summer days. These refreshing treats bring me right back there. They are so easy to make, and sure to bring smiles. Dairy milkRead More

Better Broccoli Salad

Photo by Tom McCorkle for The Washington Post   This healthful take on a classic broccoli salad uses Greek yogurt mixed with a little mayonnaise to achieve a lusciously creamy dressing. Chopped sun-dried tomatoes add a savory element and keep this salad vegetarian. Make Ahead: The salad needs to be refrigerated for at least 1 hourRead More

Cherry Berry Smoothie Bowls

Photo by Deb Lindsey for The Washington Post  A smoothie bowl is a frosty fruit smoothie made extra thick so you can pour it into a bowl, top it with all kinds of fun add-ons and eat it with a spoon as a cool, refreshing breakfast or snack. This version is a puree of cherries,Read More