Fruit

Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.

If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.

Although this sweet-tart cheesecake is great with a homemade graham cracker crust, which you can whip up pretty quickly, to make this easy cheesecake even easier, use a 9-inch ready-to-use all-natural graham cracker piecrust. If you like a limier flavor, add a teaspoon of lime zest to the batter (which you can sample before cooking because, thanks to chia, there are no raw eggs to worry about).

Since these pancakes already have a fair amount of melted butter in the batter, there's usually no need to cook them in additional butter if you're using a nonstick pan. If you're not, feel free to brush the pan with melted butter before you cook each pancake.

Shredded, sweetened coconut acts as both flavoring agent and lone sweetener in this baked custard pie.

We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.

This quintessential spring pie has the perfect combination of strawberries, rhubarb, cinnamon, and a delicate, flaky crust.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

It doesn't come out of a soft-serve machine, and you can't twist it, but our version of fro-yo wins at everything else.

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.

Cakey on top, pudding-y on the bottom, tart all the way through.

The ultimate do-ahead, portable power breakfast; it's also great with fresh fruit.