There’s nothing like a hot tray of nachos covered in gooey cheese and loaded with toppings, but these green nachos are something special. Fresh, green salsa verde, coriander and cumin-rubbed chicken, homemade guacamole and pickled onions for the win!

This game day take on a classic Spanish tapas dish pairs crispy, homemade tater-tots with smoky, sweet Bravas tomato sauce and sharp, rich, garlic-y aioli. Bonus, for all of that richness, it’s totally vegan. Want to save some time? The tots are good but the sauces are the real magic here so bake some cubed yellow potatoes or heat up some frozen tots in your air fryer and sauce away!

Sweet and tart, fresh and bright, this recipe takes advantage of the sugar in peak season pineapple eschewing corn syrup, food coloring and citric acid for the complex tartness of white balsamic vinegar and less caramelly and rich Temari soy sauce.

From summer through fall, my Mom’s arrival at our home is accompanied by food, harvested fresh from her garden and put up in her freezer. It always includes rich caponata, a classic Italian blend of eggplants and peppers, tomatoes, basil and capers. This dish captures those flavors in a quick, fresh, one-dish vegan homage to the end of summer.