Savoy Cabbage Chips

This is an interesting variation on the (almost!) ubiquitous kale chip that has been popping up everywhere. Savoy cabbage, being the showiest of all cabbage with its crinkly leaves, makes a very elegant snack.

Blueberry Maple Quinoa

If you love warm breakfasts but have tired of oatmeal, this quinoa will delight you! Double the batch of quinoa if you'd like, and it will be quick to heat up on those busy mornings.

Slow Cooker Spicy Red Beans

Who doesn't love slow cooker recipes?

Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.

Root Ribbons with Sage

Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.

Blood Orange Salsa

This is a unique take on salsa, incorporating vibrant blood oranges and creamy avocado.

Tomato Sauce with Onion and Butter

This is Marcella Hazan's classic recipe for tomato sauce. It calls for just four ingredients and is celebrated for its simplicity and surprisingly rich flavor.

Satsuma Sorbet

Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.

Fluffy Coconut Flour Pancakes

For those of us who don't eat grains, yummy pancakes are potentially a thing of the past, but no longer! Try adding blueberries or chocolate chips to the batter for an even more decadent treat.

Cilantro Mint Chutney

This pairs well with Indian dishes, but is also a nice topping for sandwiches and burgers, or as an accompaniment to steamed or roasted vegetables.

Pesto with Parsley and Almonds

Use this recipe as a starting point. Toast the almonds if you like, or use walnuts or pine nuts instead. If you have other herbs on hand, add them to the parsley. This is of course delicious on pasta, but try it on roasted potatoes or lightly steamed vegetables.

Quick and Simple Kumquat Marmalade

If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.

Kiwi-Lime Ice Pops

A healthy and very pretty treat! Perfect after school snack or light dessert.

Grapefruit Chicken Salad

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

Roasted Endive with Satsuma Glaze

The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.

Maple Glazed Sweet Potatoes

The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.

Leeks Vinaigrette

This recipe comes from the blog Orangette, and has revolutionized my relationship with leeks!

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.

Machine-Free Honey Ice Cream with Sliced Peaches

"If you've always been a bit disappointed by icy semifreddo and other machine-free frozen desserts, I feel your pain. But trust me - even after sitting in the freezer for 24 hours, this baby is creamy, soft, and seriously good - not an icicle in sight. Delicious as a dessert or on its own, it would also be brilliant in all those places that ice cream works so well. Yum. The only thing is that it is quite strongly honey-flavored, which is great in most cases, but could be a little overpowering as an accompaniment to something like passionfruit souffle." -Jules Clancy

Roasted Cauliflower with Garlic and Fresh Mint

Roasting the cauliflower and garlic together not only saves time, but also infuses the cauliflower with the garlic's robust flavor. Mint also adds a surprising and delightful flavor to this simple and tasty dish!

Kale and Honeydew Summer Salad

The hearty flavor of the kale (I recommend lacinato) combines with the sweetness of melon and the richness of the cheese to make a knock-out salad!

Chilled Sun Gold Soup

"You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison

Jicama-Melon Fruit Salad

Jicama and honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.

Chunky Guacamole

Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.

Megan's Basil Pesto

This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.

Zuni Cafe Zucchini Pickles

Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.