We're proud to partner with NY Common Pantry, whose mission is to reduce hunger and promote dignity, health, and self-sufficiency. We encourage you to make a donation, which will go towards supporting their innovative programs for our neighbors in need, like Choice Pantry, which distributes nutritious, fresh food pantry packages to individuals and families.

Stone fruit season is in full swing and we're doing our best to take advantage of it with every meal, including breakfast. Start your summer days off right with a light and easy bowl of yogurt, granola, and chopped stone fruit. Every spoonful is like a bite of ripe, juicy sunshine.

The latest installment in our easy-summer meals series features one of our favorite veggies of the summer -- zucchini -- paired with creamy ricotta. Make it: Cut the zucchini lengthwise into strips and grill or roast until tender. When cool, slather on ricotta + roll. Simple!

Sweet + salty + summery: this is the perfect recipe for right now. Toast 2 tbsp roughly-chopped almonds in a small pan over medium-low heat, tossing frequently. Let cool. In a small bowl, mix almonds, 1/2 c chopped mint leaves, 1/2 tsp orange zest, 2 tbsp orange juice, and salt to taste. Thickly slice 1 Kiss melon, then toss in a large bowl with 2 tbsp white wine vinegar; season with salt. Transfer melon to a platter, drape 2 oz prosciutto over top, and sprinkle almond mixture over.

You're gonna have to use that big bag of rice somehow. Try this simple equation for a satisfying meal in a bowl: take a big scoop of steamed grains, plop on some roasted veggies, add on a protein (like beans or chicken) and voila! All it needs is a bit of dressing or sauce, and maybe something crunchy or cheesy on top.

Sorry, tomatoes, you're about to get blistered: when seared in a pan until they start to burst, tomatoes get so incredibly juicy. Try them on toast: just add cherry or other small tomatoes to a very hot cast iron pan with a little salt + pepper + EVOO. Toss + sear until blistered. Spread some ricotta on a thick slice of bread, then add your tomatoes + some chopped herbs, if you like. Enjoy for breakfast, lunch, or dinner.

Our favorite and easiest fish to cook. Whether whole or the chop, roasting or grilling is so simple, almost impossible to overcook and great flavors and textures that range from firm and meaty to rich and unctuous. The pork belly of fish! Just three easy steps to set you up for success; preheat, season, and roast - that's it! Preheat oven to 400 or prepare your grill. Rub with olive oil or softened butter and season liberally with s+p. Place on tinfoil and place in your oven or grill and cover. Roast 10-12 min for chops or 20 for a whole fish. Once you master the basics, you can experiment with different herbs and spices and add your personal touch. To serve, gently peel off skin and carefully slide fillets away from each side, pulling away from the bones. Make sure you include the small morsels found at the edges-they're the most tender parts of the fillet.

For days when the subway platform is six thousand degrees + you can't bear to turn on the stove, try this foolproof chicken dinner. Pan sear your favorite cut of chicken till brown + the juices run clear, then serve it atop salad or alongside sautéed veggies. Easy!

For every RA Kitchen meal sold, Restaurant Associates, in partnership with FreshDirect, will donate a portion of the proceeds to NY Common Pantry's Hot Meals. This program provides nutritionally-balanced breakfasts and dinners to those experiencing food insecurity. Enjoy a meal while also funding one for a neighbor in need.

When it comes to staying hydrated during hot summer days, more is more. Go all out on your hydration goals with thirst-quenchers of every kind, from sparkling beverages to coconut water.

Based off this refreshing cooler from El Rey on the Lower East Side, watermelon frosé is a boozy slushie you'll love. Here's how to make 2: blend 1 cup frozen seedless watermelon chunks (just freeze 'em overnight or for a few hours), with 1/2 bottle of rosé, 1/4 cup raw sugar, and 1/4 tsp salt. Blend, serve, and try not to suck 'em all down at once.

Yes, it IS possible with these proteins that cook up in less than 10. Because these are boneless or thinner cuts of our favorite cuts, they cook faster than bone-in counterparts. Season with coarse salt and pepper, then heat a thin layer of oil in a skillet until it shimmers but doesn't smoke. Add the seasoned meat and cook on one side until it releases easily and is browned. Flip once until cooked through, and finish with butter for an expert touch. We love this prep method for sirloin steak, boneless pork chops, chicken tenders, and more. Dinner is served.

Skip the old-school Italian deli and make the classic at home. First, preheat oven to 375. Brown the sausage in a small amount of olive oil on medium-high heat on both sides. Set aside. Drain most of the fat; in the same pan brown thick-sliced onions and peppers and 2 crushed garlic cloves in the drippings over medium heat, stirring occasionally for 15 minutes. Put the sausages back in, then bake in the oven for 30 minutes. Pro tip: baste the sausage and toss them around every 10 minutes. The pan will fill with delicious juices, the better to flavor the bread you serve it with!

Step away from the oven! It's too hot for it, anyway. Have a delicious, no-cook dinner instead. One of our favorites is burrata + olives + prosciutto + fresh bread. Just put everything on a plate, relax, and get back to enjoying your summer evening.

We said it. We live it. That's why we expanded our selection to give you MORE. Old school, non-dairy, famous brands...scoop 'em up now.

These quick and easy snacks are portably-perfect for lunchboxes, but feel free to sneak them in your desk drawer, too! We won't tell...