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These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro.

Grilling imparts an added smoky flavor, but if you don’t have a grill, it isn’t essential to this recipe.

This is delicious wrapped in butter-lettuce leaves or tortillas; you can also serve it with roasted vegetables drizzled with vinaigrette or a garlic-yogurt sauce.

Chilled asparagus blanketed in a creamy sauce—the perfect start to a summer meal.

Decadent and easy, this yin-yang of warm and cold, sweet and bittersweet will wow your Valentine.

This absolutely unique, refreshing, and surprisingly light treat took first place in the desserts category in our 2009 reader recipe contest.

People often don’t use enough herbs with their grains. In the quantity used in this quinoa dish, herbs work like another vegetable, both for taste and nutrients.

Serve this first course with a lush salad of baby greens, dressed with olive oil and champagne vinegar; top with toasted pecans.

This refreshing beverage is beautiful served in tall tumblers or champagne flutes with a long, thin peel of lemon zest swirling around.