Cilantro Lime Noodles with Shrimp and Snow Peas

This quick and easy noodle dish is light and flavorful, perfect for the first days of spring. Whether served as a hot entrée or cold salad, eggrolls or spring rolls are a great accompaniment for this dish, along with Thai iced tea and mango sorbet.

Spiced Broccoli "Couscous" Salad

Cauliflower stands in for couscous in this warm winter salad that will please everyone. Zesty curry powder makes it a flavorful companion to braised chicken or baked tofu. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch. 

Chicken with Grated Beets, Beet Greens, and Orange Butter

This is such a straightforward recipe (and only dirties one pan!), you’ll want to make it again and again. It’s easy to double, and if you want to up the orange flavor, try cooking the grated beets in orange juice instead of water at the end. The orange butter is amazing slathered on the beets and beet greens as well as the chicken.

Beet Risotto

This colorful risotto is deceptively simple to prepare, but be warned that if you go with red beets instead of gold, it is a bit messy.

Crispy Peanut Tofu Stir-Fry over Cauliflower Rice

This crispy tofu is baked, not fried, and glazed with an easy sauce that only has five ingredients. If you’ve never tried cauliflower rice, it’s a game-changer - so fast and yummy, and a great way to get more vegetables in your diet! Use gluten-free soy sauce, and this recipe is gluten-free as well as vegan.

Cauliflower Steaks with Cauliflower Puree

This recipe is a complete celebration of cauliflower, with crispy-edged roasted steaks and a creamy, intense puree. For a vegan meal, use unsweetened nut milk instead.

Tangerine Beef with Glass Noodles

This recipe calls for broccolini, but sliced bell peppers, broccoli, zucchini, or asparagus (when it’s in season) would all be excellent substitutions.

Chia Seed Pancakes

Studded with chia seeds, the wonderful superfood, these pancakes are really easy to whip up. 

Two-Ingredient Banana Pancakes

High in protein, gluten- and dairy-free, these pancakes cook up golden brown with crispy edges and a soft, custard-like center. They are very delicate while cooking, so be sure to keep the pancakes small so they’re easier to flip, and be patient when flipping them. See the note for ideas for variations.

Spicy Ground Pork and Vegetable Stir-fry

This is the kind of simple, savory stir-fry that you’ll want to make over and over. It’s a versatile template for a meal, so you can substitute or add vegetables that you have on hand or are in season. Make a pot of rice, and you have a dinner that will please everyone.

Shrimp with Kale and Shiitakes

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.

Sweet Potato Kale Grilled Cheese

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!

Pot Roast with Rutabaga and Parsnips

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.

Mustard and Shallot Roast Chicken

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.

Sake Steamed Mandarin Fish

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.

Brussels Sprout Salad

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.

Quinoa and Fig Salad

This is a hearty salad with an unexpected and satisfying combination of ingredients.

Seared Pork Tenderloin with Apples and Broccoli

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.

Stir-Fried Beef and Broccoli

This classic Chinese dish is quick to make, with deep, rich flavor from soy sauce, ginger, and rice wine. Serve over steamed white rice.

Quinoa-Stuffed Eggplant

This is a substantial meal as is, but the filling can easily be modified for more protein by adding ground beef or crumbled tofu.


Broccoli and Feta Pasta Sauce

This bright green sauce is creamy and tangy, and stirred into pasta is a delicious alternative to tomato sauce or pesto.

Shrub-Marinated Beet Salad

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!

Carrot Pesto Sammies

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!

Toad in a Hole on Mushrooms

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. 

Egg Sandwiches

This is a super quick and easy breakfast on the go, and as a bonus, you get to include fresh and seasonal veggies in your early morning fare.

Garden Ratatouille

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.

Betty's Quiche

This is one of my favorite brunch recipes. It is easy to make, and while it bakes you can cut up a nice local fruit salad or get a load of laundry done. This recipe is dear to my heart as my mother-in-law used to make it. Now my husband continues the tradition of making this for a brunch potluck, or for the two of us leaving us with plenty of leftovers.