This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.
This is not a true paella by any means, but is a homey, satisfying meal nonetheless, loaded with Spanish-inspired flavors like saffron, roasted red peppers and capers.
Here is a dinner that’s as nice to make as it is to eat. It’s full of savory, oniony, lemony goodness, and is a basically hands-off, one-dish meal.
This hearty chili is fall in a bowl, and is mostly made from basic ingredients you might already have on hand.
This delicious, towering layer cake is actually refined sugar- and dairy-free, and is made with whole grains. If super sweet desserts aren’t your thing, this is the kind of cake to make you wish you had a fall birthday (unless you're lucky enough to have one). (Don't be totally put off by the preparation time -- this includes four hours while the coconut milk is chilling, plus the the time for the cake to cool before frosting!)
These grilled cheese sandwiches are truly decadent, and well worth the time it takes to roast the pumpkin.
This sweet bread bakes up into a deep brown the color of gingerbread, with a tender crumb, and a crust with a pleasant crunch. If you like nuts, chopped walnuts or pecans would make a nice addition.
These cheesy, crispy, potato puffs are reason enough to make sure you have plenty of leftover mashed potatoes.
Loaded with leftover turkey and other Thanksgiving ingredients that you might still have on hand, this hearty hash would make an excellent day-after-Thanksgiving breakfast (or lunch, or dinner)!
The day after Thanksgiving is a good time to lighten up in a big way. This salad is chock-full of seasonal produce, as well as a helping of leftover turkey.
Lime and jalapeno liven up this fresh take on cranberry sauce.
Keeping cranberries raw instead of cooking them ups their tart flavor. This super quick salsa is great alongside turkey and the rest of the trimmings.
This is a simple and casual dessert that would be as nice for company as it would after a weeknight dinner. It’s very easily doubled (or tripled).
These muffins are light, fluffy and packed with pears, and are gluten- and refined-sugar-free and vegan!
Ginger, garlic, and miso make a mild, delicate sauce for Japanese eggplant and ground beef.
If you’ve never had stir-fried cucumber, you’ll want to give this recipe a try. The still crunchy cucumber pairs perfectly with the tender eggplant. Serve with steamed white rice.
This is a simple dish that’s a great way to use some of summer’s best produce. Try it at your next cookout.
Yes, you read that right -- this calls for 50 cloves of garlic. You will be rewarded with shrimp cooked in an intensely aromatic sauce with loads of golden, crispy garlic bits.
This is quite the meal: grilled chicken, vegetables and chunks of halloumi cheese, served with warm pita or naan and an amazing, creamy garlic sauce. Take note that the chicken should marinate overnigth, so plan accordingly.
Serve these hearty, garlicky beans with some good bread and a simple salad for an easy, people-pleasing, dinner.
Cantaloupe and pancetta or prosciutto are a classic pairing. Break out your grill for this inventive way to enjoy it.
This salad is dressed with a dressing that’s light enough to enhance but not overpower the summertime produce.
No ice cream maker needed for this sorbet!
This hearty egg dish is great served at any time of day.
These are an excellent addition to a summertime brunch. Vegetarian Worcestershire sauce is sold at the Co-op if you’re not a fan the anchovy-laden kind.
This stew, laden with roasted peppers and tomatillos, becomes even more flavorful after one or two days, so it’s great if you’re able to make it in advance.
Corn and cherries reach their peak at about the same time in the summer, and these pancakes highlight them both.
This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.
This intensely flavored granita is infused with red wine, cloves, and peppercorns for a summertime treat that’s unusual and unexpected.
You'll want to serve this for dessert all summer.