This light, vegetarian pasta comes together quickly and also happens to be gluten-free. 

Whipped ricotta is topped with diced figs, toasted pine nuts, a drizzle of honey and flaked sea salt then served with grilled bread for slathering

This basil and white bean dip packs a lemony punch. It's great on salads, wraps, over veggies or with chips.

Roasting the romanesco whole not only looks beautiful, but leaves the inside perfectly cooked and the outside lightly charred. 

Wild mushrooms cooked with sage, garlic and brown butter get tossed with pasta then finished with parmesan cheese

Using Yukon Gold potatoes instead of Russet helps give this mash an extra creaminess without having to smother them in butter and cream. 

Have you ever tried zucchini noodles? They take on the flavor of whatever you cook them with. They taste even better when you grow your own mushrooms. 

Fluffy and chewy focaccia bread is topped with thinly sliced zucchini, thyme and flakey sea salt.

This simple salad requires no cooking. A quick cilantro and cumin dressing made in a blender gets poured over shaved squash, sweet corn and feta.

At the beginning of summer, when zucchini is at it's sweetest, eating it raw with a little lemon and good olive oil is as good as it gets.

Crispy dill zucchini fritters are served with a lemony yogurt sauce for dipping

Crunchy zucchini, creamy avocado and spicy radish make for a simple yet delicious salad with a tangy citrus dressing. 

Black rice cooks up just like white or brown, but has the flavor of wild rice. Eat your greens and give this vegan bowl a try.