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Sugar softens skin gently, while grapefruit essential oil cleanses (and acts as a natural preservative for your scrub!).

An invigorating exfoliant, this blend is filled with micronutrients from the ocean.

This recipe was created by Nick Kosevich of Bittercube, an artisan bitters and cocktail company based in Milwaukee. Fire-roasted tomato water is simply the liquid from a drained can of fire-roasted tomatoes. Cocchi Americano is a trendy Italian aperitif that you can find at most liquor stores.

This Tuscan bread-and-veggie soup is comfort food at its best.

When fresh tomatoes aren’t available, substitute a 28-ounce can of organic whole tomatoes. For a variation, try feta or ricotta cheese in place of the chévre.

A festival of texture, color, and taste. Customize with your favorite fresh toppings. We suggest pickled red onions!

If you’d like a more golden-brown baguette slice, simply brush with olive oil before toasting and rub with a garlic clove as the bread comes out of the oven. When tomatoes aren’t in season, substitute a 14-ounce can of organic fire-roasted tomatoes, drained and patted dry.

The rub for the steak is both sweet and spicy—use it on any grilled protein, and be generous, as some of it comes off on the grill. Out of season, look for grapefruit segments in the refrigerated case.

Serve with tortilla chips as a new take on guacamole or simply as a side-dish salad.