I’m pleased as punch to be included in the current issue of EatingWell magazine, where I shared some tips and pointers alongside the tastiest recipe series their editorial team created that celebrates the summer table. The recipes are all perfectly suited for intimate warm-weather gatherings as we start to come out of our year of entertaining hibernation. I’m recreating some of the recipes over on my Instagram page this week and have a few sneak peeks of my favorites below!The appetizer featured in the article is a Caramelized Leek Dip packed with flavor! There are caramelized leeks, fresh scallions and chives that create an allium-packed take on classic French onion dip. I helped give it a plant-based makeover by swapping in Follow Your Heart’s® Vegenaise® (the original egg-free mayo!) and dairy-free yogurt – I swear that no one will ever guess it’s vegan with these ingredient tweaks! For dessert, the magazine has a recipe for Peanut Butter Rice Crispy Treats with Chocolate & Caramel Drizzle. These treats are out of this world delicious! They’re made with peanut butter and corn syrup instead of the usual marshmallows, so they still have the signature sticky texture of crispy treats while packing in tons of flavor. I swapped about ¼ cup of the corn syrup for even more caramel, using rich, buttery Torani Caramel Sauce that complements the dark chocolate topping on these treats. I promise this will be a go-to dessert in your recipe box after you try them! Some of the other recipes featured in the article are a baked cheddar-jalapeno stuffed tomato (perfect for those veggie garden tomatoes!) and a pineapple kombucha Mai Tai (omg YUM!). Be sure to check out the current issue of EatingWell magazine on newsstands now for all of the recipes!

Please note: This post was created in paid partnership with EatingWell magazine. All opinions, images and content are my own. Thank you for supporting brands that support this site.