Kiwi Magazine

This salmon dish uses lemon and garlic to add a zip of flavor while the ribbons of vegetables add a slight crunch and freshness.

Learn how you can make the hottest, new, non-dairy option that’s creamy and delicious, and is super easy to make at home!

This super-simple salad is loaded with healthy fats, fiber, and protein, as well as gut-healthy pickled ginger, and can be made gluten and dairy free.

This winter-to-spring transition dish is packed with protein and fiber, making it a hearty lunch main or dinner side for the entire family.

Cook in-season with roasted lemon garlic salmon–this dish is a great springtime recipe for busy cooks that’s still packed with flavor.

Strawberries and blackberries are two antioxidant-powerhouses of spring produce–add them to this bright salad alongside peppery arugula and crunchy marcona almonds.

Gluten-free and easily made vegan, strawberries are the star of this decadent dessert–a delicious way to celebrate the fresh flavors of spring!