This Salsa Verde is easy to make and tastes way better than store-bought! It packs a bit of heat from the jalapeños and tons of flavor.

I have been making this zucchini gratin for years, which uses cashews rather than breadcrumbs. Replacing breadcrumbs with cashews makes this dish gluten-free and adds a rich nuttiness that bread does not offer. You can easily make this dish vegan by substituting the Gruyère for nutritional yeast and using ghee or oil rather than butter.

This classic summer side is not your nana's potato salad! Packed with herbs and a tangy punch; you'll be surprised that this no-mayo potato dish is still oh so creamy with a symphony of flavors