This bowl full of vine-ripened, succulent tomato and fresh crisp cucumber, bell pepper, and red onion and briny, tangy feta tossed in sumptuous olive oil and balsamic vinegar is as satisfying as any meal.

There’s nothing that beats crispy chicken thighs with crunchy rice which has soaked up all of the drippings.

We don't enjoy cold sandwiches, except that we love chicken salad on some sort of buttery bread. We substituted Greek yogurt for mayonnaise. The taste was indistinguishable. It was cleaner, healthier, but of course, we still put it on a brioche bun.

This summer Cobb salad with garden-fresh tomato is a grand slam, especially its dressing, a non-creamy, clean-eating riff on honey mustard.

We used a trick to give the chicken a crispy, fried-like texture. This sauce tastes bold and spicy. The Instant Pot does yeoman’s work.

These chicken kebabs with lemon coconut aminos glaze won the night. We served them over wholegrain rice—an ultimate summer meal.

Tacos are simple yet delicious. We braised pork shoulder in sweet chili sauce. We topped it with Asian slaw, sriracha mayo and fresh herbs.