Citrus

Everyone's free to be a kid again with one of these wickedly good frozen treats in hand. Chewy blondie cookies bookend a thick layer of lemony ice cream (store-bought vanilla bumped up with lemon juice and zest) ribboned with a speedy blueberry compote.

Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its generous amount of fragrant garden herbs, this salad even smells refreshing.

Make this delicate dessert in a shallow ceramic baking dish so that when it's baked, all that's visible is a sea of golden, toasty caramelized bread slices.

My biggest challenge to date has been making cupcakes for a six-year-old's birthday party. This recipe, the result of many trials and taste My biggest challenge to date has been making cupcakes for a six-year-old’s birthday party. This recipe, the result of many trials and taste tests, was a huge hit with the kids, who are always our toughest fans. Packed with coconut for electrolytes, lemon juice for vitamin C, and bananas for potassium, these little gems keep us feeling great.

When I tasted this sauce in Jerusalem a few years ago, I was reminded of how much I like the earthy taste of sesame tahini and the brightness of parsley—stems and all. Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over microwaved kale or steamed broccoli florets set on a bed of brown rice for an entreé. The amount of garlic you'll need depends upon your taste. I like to start with two cloves and blend in more if needed—keeping in mind that the sauce's favor will be somewhat diluted when mixed with other ingredients. Refrigerate for up to one week. Thin as needed with additional fresh lemon juice—or water, if you're out of lemon.

Brandi, our fearless juice bar manager, contributed to this recipe, and I love the name. It really does feel like sunshine in a glass and is a great way to start the day.

These are equally delicious hot off the grill or cold the next day.

This exotic dish is cooked on the grill (in a disposable pan), so there's very little cleanup.

Akashah's tasty citrus torte is both gluten-free and a source of healthy unsaturated fat.

Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.

Inspired by Brazil's national drink, these boozy popsicles are made with cachaça, lime juice, and mint.

In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients—chicken broth, lemon juice, eggs, a small amount of rice—morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

This is a great frosting for the Carrot Cake . The lemon zest complements the cream cheese so perfectly that I sometimes even snack on this frosting—I just can't get enough of the sweet, tangy flavor! If you want extra oomph on the Carrot Cake, add minced ginger to the lemon zest.

Mojo is a Cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juice and lime juice). It's truly versatile—the sauce works as a marinade or salsa for beef, fish, pork, and poultry—so no wonder it tastes great with hot dogs, too.

A sprinkling of sweetened coconut tempers the tangy lime filling.

Bold North African flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa-flavored caramelized onions; a bright, pleasantly bitter preserved-lemon relish; and just a bit of hummus.