Kabobs featuring seafood like tuna, swordfish, or shrimp are an essential item in any summertime grilling rotation. To make them really dazzle, we love adding a flavorful marinade - simply coat the kabobs in the sauce of your choice and let them rest for about 15 minutes (you can heat up the grill during this time). Then grill them until they're gently charred over the flames, brushing with more marinade while grilling. Give things a try with one of these three suggestions.Mix 4 tbsp olive oil, 2 tbsp harissa, zest from 1 lemon or lime, 1 grated clove garlic, 2 tsp fennel seed, and a big pinch of salt. If desired, add additional seasonings like 1 tsp cumin and/or coriander seeds and some fresh cilantro.We also love our sweet yet fiery chipotle honey marinade. Add a third of a can of chipotle peppers in adobo (about 1/4 cup), 1/2 cup each of honey and lightly packed brown sugar, a ¼ cup each of soy and freshly-squeezed lime juice and a teaspoon of cumin seeds to your blender and give it a whirl. For a more nuanced marinade we combine 4 tablespoons soy sauce, 3 Tbsp fish sauce, 2 Tbsp sesame oil, 2 Tbsp light brown sugar. To this grate a one inch pc ginger and 1 clove of garlic and finally the juice of a half a lime. Add a few basil leaves between your fish or shimp for a nice touch.

Sunwink's Cacao Clarity Superfood Powder is the perfect addition to a morning coffee or smoothie. It has a rich chocolate flavor from natural cacao, along with reishi mushroom, lion's mane, and maca root for focus and stamina. Try it in this creamy smoothie, which you can make for yourself or share with mom for a mother's day treat that's as sweet and wholesome as she is. Here's the recipe: In a blender, mix 1 tsp Sunwink Cacao Clarity powder, 3/4 c oat milk, 1 banana, 4 pitted dates, a dash of cinnamon, 1 avocado, a drizzle of honey, and 3-4 ice cubes. Pour into a glass, then sprinkling with cacao nibs.

Poke is a Hawaiian seafood dish that's all about letting the freshness and flavor of your ingredients shine through. Give it a try with this tuna poke recipe that adds sweet onions and seaweed for additional texture: Take 12 oz of raw tuna and cut into 1/2-inch pieces. Dice 3 oz of sweet onion. In a bowl, mix 4 tsp soy sauce, 4 tsp sesame oil, and 1 teaspoon honey. Add tuna and onion to bowl and toss until evenly coated. Top with 1 thinly-sliced scallion, 2 oz seaweed salad, and 1 tsp toasted sesame seeds. Serve immediately.

New York Shuk was created by Ron and Leetal Arazi to share their treasured family culinary traditions. Their handcrafted Middle Eastern pantry staples include harissa, a rich, subtly spiced seasoning can bring big flavor to almost anything. Try it with chicken and olives in their original recipe: Coat a large pan with 2 tbsp olive oil. Slice 2 medium onions, then arrange slices in an even layer inside the pan. Cut 4 medium tomatoes into wedges (canned is also OK); arrange on top of onions. Coat 3-3.5 lb. chicken thighs all over with 1 c New York Shuk harissa and 1/2 tsp salt. Add to pan. Arrange around chicken and vegetables 1/2 c pitted, chopped olives, 8 cloves peeled garlic, 1/2 bunch chopped cilantro (optional). Pour in 1/2 c water. Bring to a boil over high heat, then reduce heat, bring to a simmer, and cover. Simmer until chicken is fork-tender and flavors have come together, about 2 hours. Once finished, sprinkled over another 1/2 c chopped olives. Serve with rice, mashed potatoes, or crusty bread.

A sheet pan does wonders for taking nachos to the next level. Just spread out your chips on the sheet, sprinkle over your toppings + bake; even distribution ensures that everyone gets their share with not a plain bite in sight. Make sure to grab classic add-ons like pico, cheese + jalapeño, plus a special ingredient or two, like shredded chicken, pork or beef.

The seafood pastabilities are endless and this recipe proves the point. This recipe from our team uses salmon, a fish that's less common in pasta recipes, and adds a creamy, Taleggio-cheese based sauce. Give it a try and shop the ingredients below: Remove skin from 2 salmon fillets by placing them skin-side down on your work surface; then, run a sharp knife between skin and flesh to remove skin. Dice flesh into 3/4-inch cubes. Season with salt. Trim rind from a wedge of Taleggio; dice cheese into half-inch cubes. Slice a few olives. Smash 1 clove garlic with the back of your knife. Bring a large pot of salted water to a boil and cook a package of pasta, reserving some of the cooking water before draining. Meanwhile, place crushed garlic clove and a splash of olive oil in a large pan and heat over medium. Once hot, remove garlic and place cubed salmon in pan. Cook, undisturbed, for 2 minutes, then toss and cook 1 minute more. Pour in 1/4 c white wine and let reduce. Stir in 1/2 c pasta cooking water and Taleggio cubes, then simmer and continue stirring until an emulsified sauce forms. Toss in olives and cooked pasta, coating all over in sauce. Add more pasta water as needed to create a loose consistency. Season with salt and pepper. Divide between plates and garnish with lime zest and chopped chives or dill.

Toss together 2 packages small tomatoes, 1 1/2 tbsp sliced olives, 1 tsp capers, 4 sprigs thyme, 1/4 cup olive oil, salt + pepper; spread out on a sheet. Roast in oven at 400 F until tomatoes are soft, about 10 mins. Heat 1 tbsp olive oil in a pan over medium, add 4 fish fillets, skin-side down. Cook until tops are opaque, 4-5 minutes (no need to flip). Toss tomato mixture with one package cooked spaghetti, arrange on a platter + top with fish.

Rinse and scrub clams to remove sand and grit. If you have time, purge the clams in 1 quart of cold water with 2 tbsp + 1 tsp of sea salt for at least an hour. Bring a large pot of salted water to a boil. Place a large saucepan over medium-low heat, add 5 tbps olive oil, 3 cloves garlic, minced and a pinch of red chili pepper. Sauté gently until garlic is a golden in color.Add 1/2 c dry vermouth and clams, and cover. Raise heat and carefully shake pan occasionally. Clams should open in 2 to 4 minutes. Remove clams and place into a bowl as they open to avoid overcooking. While the clams are cooking, add the spaghetti to boiling water and cook until slightly undercooked. Drain pasta and add to the sauté pan once all clams have opened, returning any clams and their juices to the pot and removing any clams that have not opened. Add remaining olive oil and 1 tbsp butter and over low heat, toss for 1 to 2 minutes. Adjust seasoning if necessary and add additional oil if needed. Add parsley and give a final toss before serving.

A staple of Northern Italy, this Bolognese sauce is full of meaty deliciousness combined with Colavita diced tomatoes. This hearty dish is served over Colavita Tagliatelle Nest pasta and topped with fresh parsley. Serve with a side of your favorite vegetables roasted in Premium Select Colavita Extra Virgin Olive Oil, for the perfect meal.

When the kids are hungry, but there's no time to cook, these meals have all-natural ingredients that you can feel good about. Plus they heat up fast, so you'll have dinner on the table in minutes.

What's the easiest way to jam-pack a ton of nutritious ingredients into a treat that you can enjoy any time? Make a smoothie! Simply pop some good-quality fruit or veggies and mix-ins into a blender and let it run. For an instant upgrade, use high-quality, organic frozen produce and a creamy base like almond or oat milk - we've added some of our favorites to this list.

Have an artisanal pizza night--made by your very own self in just four steps. Step 1: Choose your crust--use premade or dough. Step 2: Peel + slice a squash of your choosing (butternut, kabocha, acorn) + roast it up. Step 3: Layer on goat cheese, the roasted squash, fresh rosemary + bake. Serve with a nice red (we'll bring that, too).

This Tuscan-inspired soup is hearty yet simple to make, so you can whip it up on a weekend or save it and make a big batch on the weekend to enjoy during the week. Start with a mirepoix (diced carrots, celery, and onions), and cook on low-medium heat in olive oil until onions are translucent and all three are soft. Once soft, add two cans of drained and rinsed chickpeas. Let cook until warmed through, then add 1 qt. chicken stock. Let simmer on medium heat for about 5 minutes, then blitz in a blender until soup is not quite smooth (it should have a thick, rustic texture). Season with salt and pepper and let simmer for about 10 more minutes (you can add a Parmesan rind for extra umami). Keep tasting and seasoning until the soup is to your liking. Remove Parmesan rind and add shreds of lacinato kale to your liking. Stir in and heat for one more minute, until kale is slightly wilted. Serve topped with shredded Parmesan and crusty bread on the side (or on top).

Our friends at Beef Checkoff shared this recipe for beef tacos with an irresistibly smoky and spicy flavor. Grab the ingredients and make it for a delectably hearty dinner: Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Season a 2 lb boneless beef shoulder roast all over with salt and pepper. Place beef in pot and cook, turning, until browned all over. Pour in 12 oz beer, 2 minced chipotle peppers in adobo, and 2 tbsp of their sauce. Bring to a boil, then reduce heat, cover pot tightly, and simmer gently until fork-tender, 3 1/2 to 4 hours, turning halfway through (check on tenderness starting at 3 hours). Remove beef from pot and let cool slightly. Trim and discard any excess fat, then shred meat with 2 forks. Return beef to pot, add about a 1/2 teaspoon salt, and stir into cooking liquid and ; warm through over medium heat. Serve beef inside tortillas with your favorite toppings (makes about 12 tacos).

It's stay-home-and-chill season, but we don't always want to wait hours for the slow-cooker. This one-pot dish takes around 10 minutes of prep and cooks in less than an hour for dinner. In a large pot, heat oil, then add 1 diced onion and 1 diced red pepper and sauté until fragrant. Stir in 1 diced jalapeno and 4 cloves of minced garlic. Add 2 tbsp chili powder, 1 tbsp cumin, 1 dash paprika, 2 cans diced tomatoes, 3 tbsp tomato paste, 2 cups water and 3/4 cup lentils. Stir to combine, then bring to a boil. Reduce heat and simmer on low for 15 minutes. Add 1 can kidney beans, 1 can black beans, 1 can corn. Cover and simmer for 20 minutes, then dig in!

Antioxidant-rich blueberries are the perfect food for starting your day. Make them into a complete breakfast with this sweet and simple Greek yogurt and chia seed parfait recipe. Here's how it's done: In a medium bowl, whisk together 1/4 c chia seeds, 2 tbsp honey, 1 tsp vanilla extract, and 1 c almond milk until just combined. Cover and let sit in the refrigerator overnight. The next day, give the mixture a stir. Take 1 c Greek yogurt and divide between 3 serving cups, spreading it in an even layer. Follow with layers of 1 1/2 c granola, honey, 1 1/2 c blueberries, and chia mixture. Top with more blueberries and honey if desired.

Our haddock is sustainably caught in Iceland by our partners at Icemar. Try it out in this recipe that's perfect for a weeknight: Preheat oven to 450 degrees. Toss 2 containers cherry tomatoes, 4 tbsp olive oil, 6 sprigs thyme, salt and pepper in a bowl. Spread out on a foil-lined sheet pan. In that same bowl, coat 4 haddock fillets with 2 tbsp olive oil, salt and pepper and place on the sheetpan. Combine 1/2 c grated Parmesan, 1/2 cup panko, and 2 tbsp olive oil in same bowl, then sprinkle evenly over tops of fish on pan (any extra can go on the tomatoes). Roast 12 mins; if crumbs need more browning, finish under broiler and serve immediately.