Entrée

Twice-Baked Potatoes with Kale

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.

Velvety Broccoli and Feta Pasta

This pasta is so creamy and rich, you'd think it was loaded with half-and-half. It's a quick, nourishing dinner, with a full pound of broccoli and some garlic and herbs.

Vibrant Spring Socca with Basil-Arugula Pesto

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.

Vidalia Onion Soup with Wild Rice and Blue Cheese

Vidalia onions will make this a one of a kind soup, but if they’re not available, try Walla Walla or another variety of sweet onion. If you have homemade stock on hand, this would be an ideal time to use it.

Vietnamese Caramelized Pork

Served with steamed white rice, this is a restaurant-quality meal that's surprisingly straightforward to prepare.

Warm Snow Pea and Steak Salad

This Japanese-inspired salad is loaded with fresh, crisp snow peas and plentiful greens and is hearty enough for dinner.

Warm Winter Vegetable Salad

This healthy and flavorful salad is just the lunch or dinnertime trick. Make extra large portions and serve as a platter salad with a side of sliced baguettes and hummus.

Another great thing about this recipe is that you can really use any combo of winter veggies you’d like. Not a fan of beets? Why not throw in a turnip? Can’t stand carrots? Throw in some red potatoes. It’s really up to you.

West Indian Rice with Tempeh

A main dish featuring the flavors of coconut and cinnamon. Try it with a salad of greens, avocado, and orange topped with cilantro vinaigrette and a loaf of crusty bread on the side.

Wild Rice Burgers

Sure to please vegetarians and omnivores alike, these hearty burgers are easy to make and are so satisfying, with sharp cheese and just a touch of heat. If you've cooked the wild rice ahead of time, this recipe comes together very quickly.

Winter Squash, Onion, and Red Wine Pandade

This is arguably the only way to eat winter squash. In the oven, the bread becomes surprisingly light, fluffy, and silky, the squash turns intensely flavorful, and the cheese melts into a browned and bubbly cap.

Zucchini and Ricotta Galette

Zucchini and ricotta are nestled in a deliciously flaky and soft free-form crust in this straightforward galette. Good served hot out of the oven or at room temperature.

Zucchini Feta Casserole

Zucchini and onions layered over an herb Bulgar crust, topped with a custard of cream, eggs and crumbled feta