When our building buddies down on the fifth floor put out a special issue of recipes, we were not expecting to find filet mignon dinners and six pages of desserts. But that is exactly what's inside Self Dishes, with nary a sad little chicken breast in sight. This antioxidant-rich, fiber-rich dessert is also just rich, and the no-bake almond-date crust makes it perfect for a summer party. --Sarah McColl

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Raw Blueberry Tartlets
Serves 4

2 cups fresh blueberries
4 tsp. brown sugar
2 tsp. fresh orange juice
1 tsp. lemon juice
1/2 tsp. grated orange zest (plus extra julienned for garnish)
1/4 tsp. vanilla extract
Canola cooking spray
2/3 cup raw almonds
1/2 cup packed pitted dates

Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray.  Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp. water in processor until finely chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ball-sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges, if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from the bowl. Garnich with julienned zest.