
Blueberry Smoothie
The Blueberry Smoothie is as dreamy as it sounds—a tropical, nutrient-packed blend of fruit, coconut, and blueberry.
Mains, Sides
In the mood for a cold entree but bored with the usual torn lettuce? Try our Crispy Rice Salad, featuring cucumber and edamame, topped with rice fried to the perfect crunch (tip: use leftover rice that’s been sitting in the fridge!), and the peanut sauce you will make again and again.
Servings: 3
Time: 1 hr
Combine cooked rice with sesame oil, soy sauce, and chili paste and stir to coat.
Crisp rice in the air fryer: Press rice into single layer and air fry rice at 400 degrees for 10 minutes. Stir, and then fry 15-20 minutes more.
Crisp in oven: Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and spread the rice evenly on one layer. Bake for 30 to 40 minutes, stirring once halfway through.
Add cucumber, edamame, avocado, green onion, cilantro, and cashews to a large bowl.
Add vinegar, honey, soy sauce, peanut butter, ginger, and lemongrass to a mason jar. Shake to combine.
Break the crispy rice into small pieces with your fingers, and add to the bowl. Pour dressing over the salad and toss to combine. Taste and season with salt.
The Blueberry Smoothie is as dreamy as it sounds—a tropical, nutrient-packed blend of fruit, coconut, and blueberry.
A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.
Summer's not just for salads—it’s for sipping, too. Meet your new go-to refresher: Rosemary Lemonade. Cool, crisp, and herbaceous in all the right ways, it’s made with fresh lemon juice, blended cucumber, and a hint of rosemary that makes it feel a little extra (but still takes just 10 minutes).