Reminiscent of cheesy baked pasta dishes, this casserole is hearty, but thanks to the spagetti squash instead of pasta, won't leave you totally stuffed.
When you come across perfectly fresh, bright green Brussels sprouts, shredding them paper thin for a salad is a wonderful treatment. Use a mandoline for very fine, feathery slices. Omit the cheese for an equally pleasing vegan dish.
This thick, date-sweetened smoothie is an excellent way to enjoy fresh figs when they’re in season.
This simple salad is worthy of a dinner party, but is so easy to make, it’s good for a casual weeknight dinner too.
Sautéed spiced pork tenderloin with broccoli, apples, shallots, and bracing apple cider tastes just like fall. Served with a simple green salad and some good bread, it’s the perfect meal for a cool autumn evening.
This is a substantial meal as is, but the filling can easily be modified for more protein by adding ground beef or crumbled tofu.
This bright green sauce is creamy and tangy, and stirred into pasta is a delicious alternative to tomato sauce or pesto.
Spicy and delicious side to a local omlette and if you have leftovers it reheats nicely to be a compliment to your sandwich for lunch.
Potato soup is a childhood favorite of mine, and this is the first time I've put tangible measurements to this recipe, so above all else, make this in a way that tastes good to you.
I like to pair this with a green salad, or sautéed cabbage or kale.
I made this up during the spring beet season, and used shrub because I was hunting for vinegar in my cupboard, but didn't have any. It was a happy surprise!
When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.
Potatoes make a great stand-in for pasta in this hearty "lasagna".
I enjoy this recipe because it can be changed so many ways by adding different herbs and spices and also because it is just as delicious without adding meat.
This is a fresh, easy, and very colorful salad that's sure to impress.
Freshly toasted spices with ripe, in-season peaches make this an incredible appetizer.
This hearty salad is easily doubled if you're feeding more than two.
A perfectly light and fresh summer tomato sauce to serve over pasta.
Watermelon gazpacho is unexpected, and perfect for pulling out of the fridge when you’re craving something cool and refreshing.
Pure summer in a glass. This recipe is easily doubled.
This chicken dish is so quick and healthy, with marjoram infusing it with flavor. Pressing the chicken under an additional skillet while cooking results in moist meat with a crispy exterior.
This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.
This two ingredient compote couldn’t be easier! Serve it on waffles, fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try using pitted cherries in place of up to half of the strawberries. And when fresh strawberries are no longer available, frozen would be a great substitute.
This salad is just as good served cold or room temperature.
The anchovy-basil sauce turns this chicken dish from yummy to amazing.
Socca is similar to a crepe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.
Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.
During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.
This quick skillet isn't just for breakfast - it's an easy dish to prepare any time. Savory mushrooms, bacon, and eggs pair wonderfully with fresh green arugula.
For a satisfying meal, serve these baked, whole onions with a big salad and some bread, or alongside a grilled steak.
Served with steamed white rice, this is a restaurant-quality meal that's surprisingly straightforward to prepare.
Pan roasting the millet here brings out its nutty flavor. If fresh corn isn't in season yet, use frozen corn.
This baked egg dish is made by layering the ingredients in muffin tins, making them simple to serve and a pleasure to eat.
This might turn into your new favorite dinner: really easy to put together, but full of flavor and healthy to boot.
Here's a simple salad dressed in a light and creamy dressing, full of fresh herbs.
Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
This rich and creamy strawberry shake is warmly spiced with vanilla, cloves, cardamom, cinnamon, and ginger. Don't forget to soak the cashews overnight!
For a vegetarian take on this easy and delicious recipe, use pan-fried cubed tofu instead of the shrimp, and omit the fish sauce.
Fluffy and hearty, this salad is chock-full of fresh and flavorful ingredients. Substituting brown rice for the red rice would work fine, too.
Toasting the hazelnuts instead of leaving them raw results in maximum hazelnut flavor, so don't leave this step out! This nut milk is mildly sweet, but you could add a teaspoon or more of your sweetener of choice, if it's not quite sweet enough for you.
Grapefruit, brown sugar, and spices coat pork tenderloin and turn into a caramelized, flavorful crust.
This easy dip is excellent with chicken wings!
These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.
Serve with some good bread for a wholesome, warming dinner.
This quick, one-pan meal will surely become a favorite.
This fresh and vibrant salad hits the spot on dreary winter and fall days.
This simple vinaigrette is delicious as is, but makes a great base if you'd like to add herbs or garlic.
These tacos are so easy to make, they’re sure to become a weeknight staple. The chimichurri adds a bright, tangy, and garlicky flavor that complements the black beans and kale nicely.
This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.
Stuffed with a bunch of lacinato kale, these potatoes are tasty and seem indulgent, but have enough green to be wholesome. Serves 3 as a hearty main, or 6 as a side.
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