Healthier Means Longevity

Chop herbs with salt. To prevent herbs from flying all over the place when chopping, sprinkle a bit of salt onto the board. This will keep them in place. If our mother or grandmother is still using dried and granulated garlic instead of fresh, make them.

Ingredients
6 cloves garlic
1⁄2 cup kosher salt
1 cup mixed fresh herbs – flat leaf parsley, rosemary, thyme and sage all work nicely.

Shut the stove off before eggs are done. The trick to great eggs is to not overcook them. Whether we scramble, fry, or poach, always turn off the stove a few minutes before the eggs look done—even when they seem a bit runny. The remainder of the heat will cook them to fluffy perfection.

Let red meat sit before cutting into it. Even a well-done steak should never taste dry. To prevent a steak from losing its juicy interior, place it directly on top of aluminum foil after taking it off the stove or grill. Carefully wrap the steak in the foil and let it sit for approximately five minutes. This allows the juices to settle before we cut into the meat. The meat will continue to cook while it is in the foil so if we prefer medium steak, we should take it off when it’s medium rare.

This orzo salad is one of my go-to dishes to bring to a picnic. It's even better on the second day, and it's a wonderful combination of the best fresh veggies and herbs summer has to offer.

Ingredients
1 red pepper, diced
1 ripe mango, cubed
1 small cucumber, chopped (1½ cups)
½ small red onion, diced (1/3 cup)
1 small garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
½ chopped fresh herbs (mint, basil, and/or cilantro)
½ cup uncooked orzo
Extra-virgin olive oil, for drizzling
1 packed cup arugula
¼ cup toasted pine nuts.

As its name suggests, this one is a breeze to make. Just whisk together the zippy lemon dressing at the bottom of a big bowl, add the other ingredients, and toss to create a heavenly tangy/creamy/crunchy/fresh summer combo.

Ingredients
3 cups uncooked fusilli pasta
2 heaping cups halved cherry tomatoes
1 ½ cups cooked chickpeas, drained and rinsed
2 cups arugula
1 cup Persian cucumbers, sliced into thin half moons
1 cup crumbled feta cheese
1 cup basil leaves, torn
½ cup minced parsley
½ cup chopped mint
¼ cup toasted pine nuts.

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.

Ingredients
1 pound broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons mayo, I like Sir Kensington's or vegan mayo
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, minced
¼ teaspoon sea salt, more to taste
⅓ cup diced red onions
⅓ cup dried cranberries.

An easy and delicious shredded Brussels sprout salad made with just 7 ingredients! The perfect salad to make ahead for holiday gatherings or pack for lunch.

Ingredients
4 cups Brussels sprouts
¼ cup extra-virgin olive oil, plus extra for drizzling
¼ cup fresh lemon juice
½ cup pine nuts, toasted
⅓ cup dried cranberries
⅓ cup grated pecorino cheese (optional)
⅓ cup chopped chives
Sea salt and freshly ground black pepper.

we'll love taking this Asian slaw to summer picnics or BBQs! It's easy to make ahead, so it's also one of my favorite choices for a quick weekday lunch. Vegan and gluten-free.

Ingredients
¼ cup cashew or peanut butter
2 tablespoons white miso paste
2 tablespoons lime juice
1 teaspoon sesame oil
1 teaspoon grated ginger
2 to 5 tablespoons water, or as needed