Although making these rolls may seem daunting at first, once you get the hang of it, you’ll be making them all season long. Want to simplify the prep or use up extra filling? Skip the rolls and make a salad instead: Top the filling with the cashew dipping sauce and chili crunch oil and add chopped toasted cashews for extra texture. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

This fresh, flavorful bowl from goop Kitchen’s chef Brent Parrino is easily adaptable to whatever you’re feeling that day. For a meat-free version, you can substitute falafel, eggs, or fish in place of the chicken, and feel free to play around with any green veggies you like. You might recognize the herb marinade—it’s the same versatile recipe used for this Winter Salmon Bowl.(If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

“Use the best produce that summer can offer—we call for tomatoes and green beans here, but feel free to add corn or summer squash instead. This recipe is so flexible, you can save it and use it all year around, mixing up the various vegetables throughout the year.”

“This is the flavor of summer in Italy, and it takes only a few minutes to make. Look out for Sungolds during peak tomato season, but regular cherry tomatoes will work great here as well.” —Seamus Mullen

It doesn’t get easier than this. The dressing is incredibly forgiving (the creamy Dijon mustard makes emulsifying foolproof), and from there, all you have to do is chop and toss everything together. Since the cabbage and kale are quite hearty, we love this for a packable work lunch or a potluck dish.

We love a good chicken salad around here, and Daphne Oz's "kitchen sink" version—souped up with salty soy sauce and celery, sweet crunchy apples, and a kick from some hot sauce—is particularly inspired. It's something growns-ups and kids will both love.

“Quite possibly my favorite recipe in the book, this raw tomato tart bursts with umami. It satisfies in ways I can’t fully explain. If you don’t have a dehydrator, use the oven; if you don’t have the time, swap the crust for a pack or three of Moon Juice’s Chard Cumin Crisps or Green Fermented Seed Crisps. But be sure to try making the long version at some point, as well. Summer comes alive in every bite.” —Cindy DiPrima Morisse, CAP Beauty cofounder

This is a great example of a gluten-free salad that won't leave you feeling like you're missing out. The quinoa is super hearty but neutral enough to let the flavors of the veggies and the sweet savory dressing shine. You could also use this same method and dressing with just about any stir-fry-friendly vegetable, like green beans or broccoli.

This salad made our cheesy crouton dreams come true. It’s super delicious, and while it would be great at any meal, we think the sweet and savory flavor combination has brunch written all over it. McKinnon calls for mâche and watercress but notes that any tender green, like spinach or arugula, will do.