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Ruby Sparkler

In APPETIZERS/COCKTAILS, Recipes by Frances Largeman Roth

While I love cocktails, I’m no mixologist and usually go for simple combinations, preferably with bubbly. And if the drink is gorgeous to look at while you sip, like this one, that’s even better.

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Rhubarb Plum Syrup

In APPETIZERS/COCKTAILS, Recipes by Frances Largeman Roth

Rhubarb grew wild in my mother’s garden. Growing up, I remember plucking gigantic stalks and munching them right out of the ground while my mom laughed. Rightly so, I’m sure my face was twisted into a pucker from the vegetable’s significant tang. These days I prefer my rhubarb mixed with some sweetness. This pretty syrup makes a lovely spring spritzer with sparkling water or an elegant cocktail, like the Ruby Sparkler

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Rainbow Slaw

In Recipes, Salads by Frances Largeman Roth

My friend Esi was the inspiration behind this brightly hued salad made with red cabbage. She serves it with pulled pork. The slaw can be made one day before serving.

Maui Tropical Fruit Salad with Passion Fruit Dressing

In Recipes, Salads by Frances Largeman Roth

Before my husband and I got married, we were lucky enough to take a trip to Maui for a food and wine festival. We stayed at the amazing Travaasa Hana Hotel, then called the Hotel Hana Maui, and visited a truly incredible fruit farm called Ono Organic Farms. I had eaten tropical fruit before, but it tasted nothing like the sweet, highly colorful, intensely fruity gems we sampled at Ono. While you’re not likely to find tropical fruit that’s quite as perfect as what you’d get in Hawaii, you can certainly transport yourself to a more oasis-like day with this delicious salad.

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Roasted Grape Tomatoes (Red)

In APPETIZERS/COCKTAILS, Recipes by Frances Largeman Roth

The sweetness of grape tomatoes becomes even more concentrated when you roast them. This go-to side is excellent with chicken, salmon, and juicy grilled steaks. The tomatoes are also a welcome addition to pasta, grain-based salads, and breakfast sandwiches.

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Pumpkin Seed Chia Granola with Mango

In Breakfast, Recipes by Frances Largeman Roth

I’m a sucker for good granola. But so much of the stuff you find at the market is either loaded up with extra oil and sugar or is incredibly expensive. While making granola is slightly time-consuming, it is really easy. And this recipe yields a hearty amount, so you’ll be able to enjoy it for several breakfasts. It also makes a welcome housewarming gift.

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Coco-Mango Smoothie

In Recipes, Smoothies by Frances Largeman Roth

Byron Bay is a beach town south of Brisbane, Australia. I had the good fortune to spend a few days there during a six-month stint in the country in my early twenties. It was the perfect time to hang out with surfers and learn the proper way to cut up a mango: Using your pocket knife (or a sharp paring knife), remove the outer sides or “cheeks” of the mango,cutting fairly close to the seed, but avoiding the fibrous part of the fruit in the center. Use your knife to create a crosshatch pattern in the flesh of the cheeks, and then slice the resulting cubes into your mouth. Well, at least that’s what you do when you’re at the beach! It doesn’t matter if mango juice runs down your chin because the ever-present ocean is thereto clean you up in a jiff, mate. Turmeric intensifies the color of the shake and also offers anti-inflammatory benefits, so it’s great post workout. To boost the protein in this vegan shake, you can add a scoop of protein powder made from grains and seeds.

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Avocado Smoothie

In Breakfast, Recipes, Smoothies by Frances Largeman Roth

We’re really into avocados at my house. Between me, my husband, and my son, Leo, we eat several each week. They usually get diced and tossed into salads and tacos, or smeared onto bread, but it wasn’t until recently that we started to drink them. An avocado might not seem like a go-to smoothie component, but when it’s blended with ingredients that are sweet, it provides body and richness. With its super-high potassium content, it’s just the right thing, along with banana, to enjoy after a tough workout. If you want to make this a vegan smoothie, just omit the yogurt, or use cultured coconut or almond milk.