With no sweetener, and just some spices to taste, this apple butter is pure, apple-y goodness. It’s delicious as is, but you can use this as a starting off point if you’d like to get inventive with more ingredients.
This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.
This is not a true paella by any means, but is a homey, satisfying meal nonetheless, loaded with Spanish-inspired flavors like saffron, roasted red peppers and capers.
Here is a dinner that’s as nice to make as it is to eat. It’s full of savory, oniony, lemony goodness, and is a basically hands-off one-dish meal.
These grilled cheese sandwiches are truly decadent, and well worth the time it takes to roast the pumpkin.
These cheesy, crispy, potato puffs are reason enough to make sure you have plenty of leftover mashed potatoes.
Loaded with leftover turkey and other Thansgiving ingredients that you might still have on hand, this hearty hash would make an excellent day-after-Thanksgiving breakfast (or lunch, or dinner)!
Lime and jalapeno liven up this fresh take on cranberry sauce.
Keeping cranberries raw instead of cooking them ups their tart flavor. This super quick salsa is great alongside turkey and the rest of the trimmings.
This is a simple and casual dessert that would be as nice for company as it would after a weeknight dinner. It’s very easily doubled (or tripled).
These muffins are light, fluffy and packed with pears, and are gluten- and refined-sugar-free and vegan!
Ginger, garlic, and miso make a mild, delicate sauce for Japanese eggplant and ground beef.
This is a simple dish that’s a great way to use some of summer’s best produce. Try it at your next cookout.
Yes, you read that right -- this calls for 50 cloves of garlic. You will be rewarded with shrimp cooked in an intensely aromatic sauce with loads of golden, crispy garlic bits.
Serve these hearty, garlicky beans with some good bread and a simple salad for an easy, people-pleasing, dinner.
This salad is dressed with a dressing that’s light enough to enhance but not overpower the summertime produce.
No ice cream maker needed for this sorbet!
This stew, laden with roasted peppers and tomatillos, becomes even more flavorful after one or two days, so it’s great if you’re able to make it in advance.
Corn and cherries reach their peak at about the same time in the summer, and these pancakes highlight them both.
This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.
You'll want to serve this for dessert all summer.
This crumble is made with not too much sugar, so the sweet-tart plums can take center stage. Serve for dessert on its own, or with some melty vanilla ice cream. It also doubles as a lovely breakfast.
This substantial summer salad is a meal on its own. Tender, grilled chicken and blanched green beans are tossed in a lemony vinaigrette.
Frying the tofu in a separate pan means you’ll end up with a nice crispy crust on the tofu cubes. Make a pot of rice, and this is an easy weeknight meal.
Light zucchini noodles are tossed with a sauce that’s similar to pesto - made with lemon, parsley, and garlic, it is a bright, flavorful sauce that’s good on everything. For a taste of summer in the dark days of winter, keep the extra sauce this recipe makes in the freezer.
These crispy kale chips are delicious and addictive, but still good for you - the best kind of snack!
Duck fat provides unmatched flavor and richness in this simple roasted side dish.
Apricots turn even sweeter when grilled.
Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.
If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.
Tangy and garlicky, this salad dressing is amazing over a simple green salad of crunchy Romaine and blanched vegetables.
This elegant brunch recipe for Eggs Benedict replaces the English muffin with a portobello mushroom, making it gluten-free and Paleo-friendly.
These easy, people-pleasing pizzas use portobello caps as individual pizza crusts.
A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.
Be sure to use Percorino in this salad for a nice, creamy dressing - other cheeses won’t work as well.
Tender blanched asparagus joins seared tuna, hard-boiled eggs, and wedges of golden potato for a very springtime Nicoise salad.
This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.
This dish will require a decent amount of prep work, but much of it can be done ahead of time (make the dressing a day or two in advance, cook the tofu and cube the mango and have those ready in the fridge). It is well worth the effort - this is certainly one of the most memorable meals I’ve had in ages. Soba noodles are coated in a sweet, spicy, and lime-kissed sauce, then tossed with little cubes of pan-fried tofu, eggplant, chunks of fresh sweet mango, and handfuls of fresh herbs.
Rich and creamy duck eggs are higher in protein and fat than chicken eggs. A simple scramble highlights their flavor.
A simple meal of soup or a roasted chicken becomes a divine repast with the addition of these meltingly tender biscuits. Drop biscuits may not look as perfect as biscuits that are rolled and cut out, but they are just as good, and require less cleanup.
The Chinese “street food” version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
If you grilling won't work for you, you can broil the chicken breasts instead. See the note for cooking instructions. This take on Green Goddess sauce calls for 1/2 cup of fresh herbs, and you can use any combination you like. Some good ones to try: basil, chives, cilantro, and parsley, or chervil, mint, and tarragon.
With layers of flakey dough, a filling of lemon-poppyseed-sugar with a hint of vanilla, and a bright purpley-pink glaze, these buns are well worth the effort of working with yeasted dough. This recipe is a much-speeded-up shortcut of the typical lamination process - it’s still somewhat complicated, but nowhere near as time-consuming as it usually is.
This is an authentically Irish owner recipe submission.
Using premade enchilada sauce makes making enchiladas so simple! Dinner will be on the table in less than 30 minutes.
Get creative with these: you can squeeze your own juice, or try a fresh blend from the Co-op's juice bar.
This hummus is a vibrant bright pink thanks to the addition of steamed beets.
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.
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