Easy

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

The delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche

Give your morning a twist with this Orange Twist recipe from CARNATION BREAKFAST ESSENTIALS. Try it with some peppermint for a different flavor!

Get a double blast of strawberries in this delicious smoothie recipe from CARNATION BREAKFAST ESSENTIALS. Try this Double Strawberry Blast today!

This blend of real berries and frozen yogurt will be berry, berry good to you. Try the Choco-Berry Frosty today from CARNATION BREAKFAST ESSENTIALS.

Try this fantastic Chocolate-Strawberry Smoothie that combines rich milk chocolate with succulent real strawberries. Check out this great recipe today!

Give your morning a boost by having a Strawberry-Mint Smoothie. Try this delicious CARNATION BREAKFAST ESSENTIALS drink with mint garnish today!

Fuel-up right with this Raspberry Refueler drink featuring the nutrients of CARNATION BREAKFAST ESSENTIALS and raspberry yogurt. Try it today!

Try this winning Green Banana Shake recipe submitted by a consumer for CARNATION BREAKFAST ESSENTIALS' "Shake Up Your Morning" recipe contest.

Banana Cream Freeze combines delicious Classic French Vanilla Flavor or No Sugar Added Classic French Vanilla Flavor CARNATION BREAKFAST ESSENTIALS Powder with frozen bananas for a soft-serve treat you can enjoy any time.

Bring your favorite yogurt to a new level of taste with this delicious Frozen Berry Slush recipe from CARNATION BREAKFAST ESSENTIALS. Try it today!

The name alone makes this healthy smoothie popular with the kids. Try this Blue Monkey Smoothie recipe today from CARNATION BREAKFAST ESSENTIALS!

The polenta crust needs to chill at least 2 hours before baking, so prep it the night before (or in the morning before you run to work—it's that easy).

The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.

Crisp julienned vegetables add crunchy texture to wheat-free pasta. To prep them fast, try the Oxo Julienne Peeler ($10, Oxo.com).

These croutons are very quick to make and are a great crunchy complement to both soups and salads. The bread can either be fresh or a few days old. Warning: They are so yummy they’ll make it hard for you to go back to store-bought croutons! I’ve started doubling the recipe because my husband, Drew, can happily nosh on a whole batch.

When I created this Caesar salad, I did a silly dance around the kitchen. Seriously—it is that good. And the name is perfect for it. I’m betting that this Caesar salad dressing is like nothing you’ve ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it—but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds. —Marea

It was a challenge for me to write a recipe for vegetable stock, because in truth, mine is different every time. I am inspired to make it whenever I am prepping lots of veggies, and I realize that what I have left over—the tops of four leeks, three parsnip stubs, carrot peels and tips, and a pile of parsley stems—is almost everything I need to make a great stock. When faced with the decision to capture these flavors so they can become the foundation for future delicious soups, stews, or beans, versus adding them to my compost pile, I try to choose the former. Once you experience how much better your recipes turn out with homemade stock (not to mention how much money you save and how many cartons you keep out of the trash), you’ll get more motivated. I usually keep a bag in the fridge where I save my veggie scraps, and when it gets big enough, I set my pot on the stove. The recipe below is simple and easy. You can also add corncobs, potato skins, mushroom bottoms, and even tomatoes. If you have a huge stockpot, as I do, you can easily double or triple this recipe. I keep as much stock in the refrigerator as I plan to use within 5 days and freeze the rest. —Myra