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.
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 is a relatively traditional strudel recipe, delicious as is, but it lends itself to improvisation. For best results, make the apple filling the day before.
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.
A decadent french toast that is great for a special brunch or just a fancier weekend breakfast!
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.
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.
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!
Potatoes make a great stand-in for pasta in this hearty "lasagna".
This is a fresh, easy, and very colorful salad that's sure to impress.
This cornbread, topped with sliced heirloom tomatoes and sharp cheddar cheese, is decidedly out of the ordinary.
Watermelon gazpacho is unexpected, and perfect for pulling out of the fridge when you’re craving something cool and refreshing.
Adding fresh corn to the batter gives these zucchini fritters a special, summery twist.
Have this cake for dessert or for a very special snack with tea.
So many green vegetables would go well with lemon and ricotta, so mix it up with asparagus pieces, green beans, or baby spinach, adjusting the cooking time as needed.
For a satisfying meal, serve these baked, whole onions with a big salad and some bread, or alongside a grilled steak.
This is a great recipe because it's so adaptable to whatever produce is in season. Perfect for picnics and potlucks, too!
These delicious pancakes turn out satisfyingly extra-crispy, thanks to a relatively dry batter, and pressing the pancakes flat in the pan.
Here's a simple salad dressed in a light and creamy dressing, full of fresh herbs.
Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
Deliciously flavored with grapefruit, this cake is light and springy. Nice for a sweet breakfast, or of course, for dessert.
Possibly the most delicious way you’ve eaten beets, this recipe uses the greens in addition to the roots. They’re served with creamy Boucheron cheese and warm, crusty bread.
This easy dip is excellent with chicken wings!
Using ciabatta bread for pizza crust makes getting dinner on the table fast and easy. This pizza is topped with a tasty and classic Italian combination of sweet cherry tomatoes, fennel, briney black olives and savory parmesan.
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.
Perfectly lemony and lightly sweet, this bread is great with hot coffee for breakfast. A bonus is that it’s gluten-free!
These not-too-sweet, shortbread-style cookies are a great basic cookie to have in your back pocket. Barley or oat flour instead of the rye flour could be interesting here, or if you want something more neutral, regular all-purpose would work too!
This sweet potato side dish would be perfect on the Thanksgiving table - you can easily double or triple the recipe for a large group.
This gratin, with a crispy crust and a soft, creamy filling, is surprisingly easy to make.
This dressing is rich with herbs and loads of vegetables, and bakes up with a perfectly crispy crust.
After a long day, this is a good, easy dinner to throw together that's fast but still tastes incredible.
Scented with leek and garlic and enriched with cream and Gruyère, this gratin is baked in a low oven, which leaves a crispy crust and buttery potatoes. A mandoline will make quick work of the potatoes!
Refreshing, light, and festive, this granita is the perfect way to finish a heavy meal.
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.
This is an easy but decadent dip to whip up. Serve with fresh apple or pear slices, or even sweet potato chips.
This dessert is a cross between a pie and a cake, and is just the thing when you have a hankering for a slice of pumpkin pie.
Sweet, salty, and a little spicy, these easy roasted nuts would make a great gift (if you can part with them!).
Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.
This lightly sweet, shortbread-style crust truly is easy - you don't even have to roll it out, just press it in the pan.
The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes.
Nutty toasted pecans are a nice complement to Brussels sprouts.
Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.
Dark chocolate and pears go so well together in these easy scones.
Improving upon perfect summer peaches seems unlikely, but baking them with a buttery and crisp topping makes it happen.
This rustic tart is made with a beautifully tender cheddar crust filled with thyme-scented roasted tomatoes.
This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.
This is certainly an unexpected treatment for turnips, but you won’t be disappointed! Crisp and tender bunched turnips are coated in spicy sauce and mellowed with tangy blue cheese. This is a great substitute for wings, perfect for vegetarians and adventurous eaters alike.
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