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Avocado Cucumber Soup

  This cool, creamy Avocado Cucumber Soup, with a lovely bright tang from kefir and lemon juice and floral aroma of basil, is as easy to make as a smoothie—just blend all the ingredients and chill. If you don’t have kefir, you can use plain yogurt plus a little extra water to thin the soupRead More

Coconut Melon Soup

Photo: Goran Kosanovic for The Washington Post   Here, juicy melon is blended with honey, lime juice and coconut milk then chilled and served elegantly with a small scoop of coconut sorbet and a shower of fresh mint. This melon soup makes a refreshing dessert on a hot summer’s day. Make Ahead: The soup needs toRead More

Roasted Salmon with Ginger-Soy Broccolini, Mushrooms, and Edamame

Photo by Randi Baird, food styling by Suzanne Lenzer, and prop styling by Maeve Sheridan   This sheet-pan meal is both sumptuously fulfilling and light at the same time, with buttery roasted salmon, meaty shiitake mushrooms, crisp broccolini, and hearty edamame all married on one sheet pan with a flavorful soy-ginger-garlic sauce. When roasted withRead More

Asparagus with Mimosa Topping

Photo Credit: Christopher Hirsheimer Ingredients 2 slices whole wheat bread, crusts removed Oil or spray for pan 1 hard-boiled egg 3 tablespoons chopped fresh flat-leaf parsley 1/4 cup freshly grated Parmesan cheese ¼ teaspoon salt Pinch of freshly ground black pepper 2 bunches asparagus (about 2 ½ pounds) 1 tablespoon water Directions Pulse the breadRead More

Creamy Parmesan Spring Vegetable Skillet

Photo by Deb Lindsey   Thanks to riced cauliflower, this one-skillet dish of sauteed spring vegetables in a luxe Parmesan sauce has a risotto-like vibe.  It takes just 20 minutes to make this vegetable skillet and is an ideal side with grilled or roasted chicken, or in a larger portion as a vegetarian main. WhereRead More