Nut

If you don't want to heat up your house with the oven, you can bake any muffins on the grill but the lightly smoky flavor that the grill imparts is especially nice with corn-based ones. Because keeping the grill at a steady temperature can be tricky, the baking time can vary, so keep an eye on the muffins. For the best muffins, be sure that the entire pan is not set over direct heat (otherwise, the bottoms will burn).

This meal has everything you need in one dish. Chicken & roasted garlic tortelloni pair up with pancetta and broccoli rabe for a tasty dish worthy of entertaining.

Ravioli tossed with asparagus, Parmesan cheese, pine nuts and pancetta creates a delicious meal. The lemon juice and olive oil drizzle provide a light, fresh taste.

Sweet bell pepper & roasted chicken ravioli is complemented nicely with a sauce made with yellow tomatoes, garlic, Parmesan cheese and basil. An upscale taste that is still quick and easy.

Eggplant and tomatoes are delicious roasted and blended into a chunky sauce with garlic, crushed red pepper and mint. The sauce complements the chicken & roasted garlic tortelloni nicely and makes for a wonderful dish for entertaining.

Buttermilk, packed with calcium and probiotics, lends a subtle tanginess to this spice-spiked lassi. Finish with a sprinkle of chopped pistachios for a hit of crunch.

Baking the crumble topping on its own means it gets supertoasty and crisp.

Warming the honey with rose water infuses it with flavor.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.

This recipe is infinitely adaptable—swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.

At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra

Says Chef Yu: "I really love a slightly softer taco filling with lots of toppings for crunch. This is based off a chili verde recipe that my chef used to do for staff meal, with a Mexican/Southeast Asian tinge. The two cultures share so many of the same flavors, it's easy to blend them without making it feel out of place."

Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.

This fresh take on fruit salad combines spring's favorite sweet-and-sour duo, plus hazelnuts and mint to round things out.

Serving Size: 8