Thanks to shiitake mushrooms, soy sauce, white wine, and garlic, this easy dish is intensely flavorful. Try serving over egg or udon noodles, or with steamed rice.
Pistachios, sesame seeds, and a bright and vinegary miso dressing make this kale salad a bit different from the usual.
This sandwich gets everything right: roasted sweet potato, kale, Havarti cheese, sautéed red onions, and fresh rosemary. This is your go-to cold weather sandwich!
Many of us are finding ourselves a bit short on time right now. Places to go, things to do, people to see etc. If you find yourself needing to prepare a dish that looks fancy, but takes less than an hour to make—look no further than this selection of favorites, both sweet and savory!
When the weather turns chilly, a recipe like this is great to turn to - the roast cooks for hours in the oven, warming your house and whetting your appetite for dinner.
This stew is just the thing to warm you up when the temperatures start to drop to the single digits.
With only a handful of ingredients that you probably already have around, this is so simple, and ready in under an hour and a half.
Tart satsuma provides the perfect balance to rich white fish. Ginger-scented rice is an excellent way to soak up sake-based steaming broth. This recipe is easily doubled or tripled, too.
Butternut squash is excellent paired with pasta, because it gets creamy and rich, and almost coats it like a sauce. Pan-frying all the ingredients at the end deepens the flavor and turns the pasta very slightly crispy and toothsome.
This hearty, healthy salad could be made with quinoa as a base if you’d prefer something gluten-free. A vinaigrette made with lemon juice and parsley is faintly Middle Eastern in flavor and goes wonderfully with the roasted squash, almonds, and creamy goat cheese.
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.
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!).
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.
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.
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.
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!
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.
Thank goodness, you don’t actually need to peel the 40 cloves of garlic here. This easy chicken dish is moist and infused with flavor.
The filling for these burritos will be sure to please everyone – creamy with black beans and nicely seasoned.
This cornbread, topped with sliced heirloom tomatoes and sharp cheddar cheese, is decidedly out of the ordinary.
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 classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.
A flavorful salsa made with parsley, mustard, and vinegar really makes this meal.
Fragrant, saucy lamb is ladled over orzo with loads of chopped parsley, then topped with generous amounts of feta and kalamata olives in this hearty, Greek (-inspired) meal. This crowd-worthy dish is easy enough to make (just two dirty pots!), but doesn’t taste that way.
Serve with an herby, lemony salad for a satisfying meal, or serve as a side dish alongside something grilled. Try using gluten-free pasta!
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.