Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

This strawberry-and-kale salad with burrata is a delicious, nutrient-packed dish that offers a host of anti-inflammatory benefits. The base of tender lacinato kale is rich in antioxidants, while sweet, juicy strawberries provide a healthy dose of vitamin C and anthocyanins, known for their powerful anti-inflammatory properties. Creamy burrata balances the earthy greens perfectly. It’s perfect as a side dish, or make it a meal by topping it with grilled chicken or cooked whole

Yield: 6 zucchini boats Time: 10 minutes Ingredients: 2 + 2 tablespoons olive oil, divided 1 cup chopped yellow onion 3 minced garlic...

Yield: 2-3 servings Time: 15 minutes Ingredients: 1 (10 -15 ounce) bag romaine lettuce 1 (5 ounce) package dried cranberries 1 (11...

Yield: 3-4 servings Time: 5 minutes Ingredients: 6  large hard steamed eggs, chilled and peeled 1/4  cup homemade or store-bought...

Yield: 2 servings Time: 12 minutes Ingredients: 2 tbsp. grated Parmesan cheese 1 tbsp. olive oil 1/4 tsp. chili powder 1/4 tsp. garlic...