125 recipes. Have a look.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Crushed green peas with mint and lemon piled onto garlic-rubbed toast over lemony ricotta. Use frozen peas if fresh ones are not in yet.

Tomatoes, cucumber, green bell pepper, red onion and kalamata olives in olive oil and oregano, under a slab of feta. Serve with bread for the juices.

Butternut squash simmered with ginger root, blended smooth and finished with coconut milk and lime. Make a batch and freeze bowls for quick lunches.

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Watermelon, red onion and mint dressed with lime juice and olive oil, topped with crumbled feta. Chill the melon and dress it at the last moment.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Red lentils simmered with curry spices, ginger and apple, then loosened with coconut milk. Stir in the lemon juice off the heat, just before serving.

Ciabatta rolls filled with fresh mozzarella, tomato and basil, dressed with olive oil and flaky salt. Pat the mozzarella dry so the bread stays crisp.

Greek yogurt mixed with squeezed cucumber, garlic, dill, and olive oil. Wring the cucumber dry so the sauce stays thick.