Mushroom Tostadas

Mushrooms' texture and flavor hold up well to the warm spices of Mexican-inspired dishes.  

Pumpkin Fatayer

These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don't be scared off by the dough - it's easy!

Quick Sausage and Mushroom Lasagna

If you'd like a meat-free lasagna, substitute the Italian sausage for vegetarian sausages, or experiment with hearty vegetables like eggplant or portabella mushrooms.

Shallot Tarte Tatin

The shallots and onions in this rustic tart take on a mild, sweet flavor, brightened by balsamic and red wine vinegar.

Mushroom and Wild Rice Frittata

This frittata is packed with a flavorful medley of ingredients and is perfect for weekend brunch. The chewy wild rice is an unusal but satisfying addition.

Tofu Parmesan

Try this delicious Tofu Parmesan on sandwiches, or with a side of your favorite pasta dish.

Butternut Squash Salad with Farro and Pepitas

The pearling process removes the inedible hull that surrounds the wheat, and farro is generally sold either pearled, semi-pearled or regular. The pearled will take the shortest time to cook. If you’re not sure what you have, just use the cooking directions on the package. The cooking time and process in this recipe are for semi-pearled.

Summer Squash Gratin

Slicing the potatoes as thin as possible is essential to the success of this dish. They will turn luscious and creamy. If sliced too thick they'll take longer to cook than the squash.

Fried Rice with Snow Peas and Asparagus

This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.

Swiss Chard and Ricotta Dumplings

This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint. Note: be sure to start this recipe by setting out the ricotta to drain the night before.

Swiss Chard and Pork Pot-stickers

You can shave off some extra steps by using pre-made wonton wrappers, but this dough is fail-proof, is worth the time, and makes nice fat dumplings.

Quinoa Salad with Shiitakes and Fennel

If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.

Jeremy's Wine Roast

This dish was created by Jeremy Johnson, Willy West's Meat Manager Extraordinaire. A nice hands-off recipe, this is great served with mashed potatoes or roasted sweet potatoes.

Butternut Squash Curry

This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.

Sunchoke Pecan Sandwich

Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.

Grapefruit Chicken Salad

A tart and sweet twist on traditional chicken salad, and a great way to use leftover chicken.

Pomegranate Chicken

The tangy pomegranate seeds infuse the sauce for this savory chicken dish. Excellent with rice pilaf and leafy greens.

Brussels Sprouts Pasta

Getting quality cheese is essential to this recipe. This dish is quick and delicious! Serve with a spinach salad and some wine and you will have quite the wonderful feast.

Fast Acorn Squash with Apples

Acorn squash is one of those wonderful produce items that is so simple to prepare, and so tasty to eat. Paired with another of fall's gems, the apple, this dish is quick, easy, and good for the whole self.

Eggplant Burgers

"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."

Herbed Tomato Sandwich

"Crusty, strong-textured ciabatta is the ideal bread. The holes drink in the juice, but the bread is strong enough that it won't fall apart. These big stuffed breads look great, taste great, and are invariably messy to eat. Tomatoes of choice are Brandywines, Striped Germans, Carmellos, and Costoluto Genovese." - Deborah Madison

Summer Squash Gratin

Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.