Warm and comforting, this will surely become a new favorite (try it at Thanksgiving!).
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 multi-dimensional pasta dish serves up the very best flavors of autumn and winter.
Roasted pork tenderloin and cranberries are roasted in the same dish in this festive fall dinner.
This is a hearty salad with an unexpected and satisfying combination of ingredients.
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.
These hand pies are a perfect use for the first local apples of the season. You’ll have extra caramel sauce left after making these: nice for spooning over ice cream (or eating out of the jar!).
This is a relatively traditional strudel recipe, delicious as is, but it lends itself to improvisation. For best results, make the apple filling the day before.
Three forms of apples (apple brandy, apple cider vinegar, and crisp Granny Smith apples) infuse this chicken with intense apple flavor.
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 classic Chinese dish is quick to make, with deep, rich flavor from soy sauce, ginger, and rice wine. Serve over steamed white rice.
The longer this confit cooks, the better it tastes. Serve over grilled fish, add to pasta sauce, use to fill an omelet, or spread on top of crostini.
Here’s an ideal dinner to make when it’s too hot for a long stretch at the stove.
The meatballs in these easy sandwiches are full of eggplant, making them extra-flavorful and tender.
Light, fragrant, and full of the season's most flavorful vegetables, this lasagna will be loved by all!
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.
Topped with decadent dairy-free mayonnaise, these hearty broccoli burgers make a delicious meatless meal.
A decadent french toast that is great for a special brunch or just a fancier weekend breakfast!
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.
This can be made ahead and reheated. I love that this recipe can be adapted for most any time of year, for just about any kind of mushrooms, herbs or roots available.
A good friend of mine gave me a green tomato pie recipe a few years ago to deal with a season of tomato blight. I've adapted this surprising and tasty dessert to make it totally local.
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!
If you're like me, carrot sticks get borring pretty fast. Adding hummus and other dips only go so far. I love putting a twist to classic recipes by substituting in other ingredients. Give your tastebuds a new adventure! You won't be disapointed!
Great for a quick lunch.
This meal is cooked all in one pan, making for quick clean up! The flavors of the pork pair well with the sweetness of the maple sugar and butternut squash. This would go well with local kale sautéed with garlic.
Toad in a hole, also known as eggs in a basket, is a pretty simple recipe. The addition of mushrooms in the recipe adds a heartiness to the begining of the day, and you could even use a blend of local veggies, in addition to mushrooms.