When making dishes using veggies like broccoli or kale and herbs like parsley or cilantro, recipes tend to call for the head or the leaves, relegating the stems as simply rubbish (though hopefully composted!). If you've ever felt guilty about wasting 3/4 of a plant or wondered if you were missing out on some extra nutrition, it's time to get the scoop on stalks.

Meatless Monday. We hope it's as ubiquitous in your circle as it is in ours. But if your vegetarian meal radar is a bit off, we're here to help! From the conscious carnivores at Organic Authority to the 'ethical vegans' to the diehard raw foodists, we love a good vegetarian recipe and we are always busy looking for 'em. Turn tonight's dinner into a delicious expression of your environmental beliefs. Let forks everywhere speak with this roundup of the most delectable vegetarian recipes to come out of the blogosphere in the last week. 

Feeling daring? Kick off your weekend with a fresh-squeezed Salty Chihuahua. They say this cocktail was invented by a Mexican bartender in the 1940s. That may be true -- or it may just be a spicier knockoff of the Salty Dog, substituting tequila for gin. Whatever breed of bow-wow you decide to try, don't skip the salt. The unique mix of tart and savory makes this combination a classic.

As the dog days of summer crest into the brisk air of autumn, nature’s bounty is at the peak of majesty. Farmers markets burst at the seams with ripe red, green, yellow, purple and orange tomatoes, glistening green zucchini and corn so fresh and sweet that you can taste sunshine in every bite.

With over 8,000 varieties, rice feeds the world! And while we all know 'brown' is healthier than 'white'... we might be challenged to answer the "why" question when the little ones ask. And, "because it is"  isn't really an answer, now is it? Get clued in on the lowdown with rice and you'll have a much more informed (and persuasive) dialogue.

Leftovers can be a lifesaver when you're short on time, but when you’re cooking for one or two people and eating the same thing four meals later, it might be time to contain yourself! Cooking for one or two people doesn’t have to be difficult, but you may need to change your shopping and storing habits. Don’t fret – less is more, right?

The phrase “She’s gone avocado” is often used to describe someone who has relocated to California geographically and mentally and now has the yoga mat, alternative health therapist and locally grown sustainable organic produce to prove it – including plenty of the sunny state’s beloved avocado (of course).

Ah, zucchini. That lovable, tender summer squash is the joy and the bane of any kitchen garden. Why? Because they're the definition of a high-yield vegetable. A single zucchini plant can produce up to nine pounds of fruit, meaning you've got to eat zucchini nearly every day. Don't let those zukes drive you bonkers, though: Embrace the bounty... and find new ways to sneak them into every meal!

Phoenix in the summer: Hot and humid with evening storms and a chance of a haboob (major dust storms for those who haven't heard). One thing is certain of Phoenix summers; it takes a little motivation and imagination to get out on a scorching hot, humid day. And thanks to a local chef and restaurant owner for providing the motivation, I now know that the fruit from prickly pear cactus becomes ripe and ready to make into special treats during the summer months.

Here’s one of my favorite summer dessert recipes. It’s no-bake, vegan and can be completely raw, if desired. Bonus: It takes about, oh, 5 minutes to prepare. Really. These no-bake brownie bites are completely addictive, but unlike regular sugar and flour based brownies, these are chock-full of heart-healthy nuts and stomach-friendly dates. So you can indulge in a bite (or two) and rest assured you’re giving your body a bit of nutrients with your wholesome dessert, not just refined starches. Bon appetite!