Great as an afternoon treat or after-school snack, this mini charcuterie board is made with a variety of cheeses, fresh fruit, crunchy crackers, and marcona almonds. The BEST treat for these busy September days!

Inspired by one of my favorite Middle Eastern desserts, this decadent Halva Smoothie combines some of my favorite flavors—rose, tahini, cardamom, and honey—in one creamy, delicately aromatic frozen treat.

This refreshing juice tastes like summer and looks like a gorgeous deep pink lemonade. I highly recommend using apples with a sweet, crisp, flavor such as Fuji or Pink Lady in this juice--they complement the lemon and ginger perfectly!

This Blueberry Lavender Banana Ice Cream is dairy-free, vegan-friendly, and sweetened with maple syrup. The base of the ice cream is frozen banana, blended with zingy lemon and soothing lavender and homemade blueberry swirl.

This time of year, tomatoes are best eaten directly from the vine, sugary sweet and still hot from the sun—in my opinion! But, if you’re looking for a slightly more sophisticated way to eat them (or if you don’t happen to have a ripe tomato plant in your backyard at the moment), this Heirloom Tomato Salad is the next best thing.

If you’re looking for a hydrating, refreshing drink to cool off this summer, look no further than this delicious Hibiscus Iced Tea! This recipe is my take on Agua de Jamaica, a popular Mexican agua fresca made from the petals of the hibiscus flower.

This recipe is my own version of Vietnamese summer rolls, made with a rainbow of colorful summer vegetables and turmeric noodles. I like to top my summer rolls with a few handfuls of fragrant herbs, and serve them with a Spicy Peanut Dipping Sauce made with peanut butter, soy sauce, sriracha, and ginger.

When you’re looking for a refreshing way to sneak in some extra greens, these yummy Tropical Green Smoothie Bowls will NEVER let you down.

This delicate, aromatic Lilac Kombucha Cocktail is the ultimate drink for late spring or early summer. Sweet, soft florals pair perfectly with tart, effervescent kombucha—it’s like sipping on a bouquet of flowers!

These Rainbow Fruit Tarts are made with gluten-free almond crust and whipped lemon mascarpone filling topped with fresh summer fruit—and they taste just as amazing as they look!!

Sweet, chocolatey chia and fluffy, creamy cashew pudding complement each other perfectly, a combination that reminds me of those little layered pudding cups I used to love as a kid--but as a nutritious, dairy-free version.

Made with ingredients like coconut water, kiwi, and fresh mint, this smoothie is super cooling and refreshing—perfect for those hot summer days!

If you need me, I’ll just be over here eating these creamy, decadent, dairy-free Coffee Fudge Popsicles all summer long. These popsicles taste like a combination of cold brew coffee, almond joy candies, and fudgesicle bars—and as if they weren’t already delicious enough, they’re dipped in the easiest 2-minute, 2-ingredient magic shell (also vegan).

Flower Ice Cubes are one of my go-to entertaining “hacks” because they’re SO easy to make, but they instantly take any drink from simple to fancy. I love serving them in store-bought lemonade and iced teas at summer gatherings.

One of my favorite ways to enjoy this season’s bounty of fresh spring vegetables is this delicious Spring Veggie Sandwich.

With sweet raspberries, crunchy granola and coconut, and a creamy pitaya and banana base, this delicious and beautiful smoothie bowl is one of my favorite ways to eat dragonfruit.

This vibrant spring vegetable board (also known as a crudités platter) features an assortment of colorful spring vegetables like asparagus, carrots, and radishes. These veggies are SO GOOD with the three homemade spring dip recipes I made for this board: Roasted Beet Humus, Basil Pistachio Goat Cheese Spread, and Lemon Herb Yogurt Dip.

This Pistachio Goat Cheese Spread is basically a cross between whipped goat cheese and herby basil pistachio pesto. It’s the perfect combination of fresh, nutty, and creamy flavors and makes an amazing dip or spread to serve with spring or summer recipes.

This Lemon Herb Yogurt Dip is a fresh, tangy, creamy dip inspired by one of my favorite sauces of all time: Greek tzatziki. Made with aromatic, summery ingredients like fresh basil, dill, and lemon, I love to eat this versatile yogurt dip with just about any savory spring or summer recipe!

This Roasted Beet Hummus is perfect as a dip or sandwich spread. The roasted beets provide some subtle sweetness that works perfectly with rich tahini, savory chickpeas, and fresh lemon juice. And they also turn the hummus the most stunning hot pink color.