Soy-free

Breakast Banana Split

A banana split for breakfast? This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning. This is so easy, it hardly needs a recipe, and you can easily modify this one to suit what you have in your kitchen. Try cottage cheese in place of Greek yogurt, add nut or seed butter or instead of the preserves, sprinkle with walnuts or almonds, cinnamon, goji berries, or fresh fruit, the list goes on!

Ambrosia (Citrus Salad with Coconut)

What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.

Winter Pesto

We think of pesto as a summertime food, but this easy version uses kale with some parsley to give you fresh pesto, even when there's no basil in sight!

Cara Cara Orange Curd

Cara Cara oranges are a variety of nevel orange, and they are less acidic and sweeter thatn typical oranges. They have ruby red flesh which make them a great ingredient to use during the holidays, adding a bright, festive flash or color to your table when you want it to look its best.

Radicchio, Carrot, and Cara Cara Orange Salad

This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.

Braised Pork with Fuyu Persimmon

This dish is almost like a tagine-style stew, and highlights persimmons wonderfully. Serve with some basmati rice to soak up the sauce.

Persimmon Salsa

You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.

Coconut Snowballs

Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!

Perfect Cut-Out Sugar Cookies

This is the best recipe by far that I've tried for cut-out sugar cookies. The dough handles beautifully, forming a wonderful canvas for icing and decorations. It also doubles or triples easily for extra-large batches around the holidays.

Chestnut Butter

This chestut butter would make a lovely home-made gift for the holidays. It's very adaptable to your tastes: try adding a pinch or two of cardamom or cinnamon, 1/2 teaspoon or so of vanilla extract, and if you'd prefer something sweeter, drizzle in 1-2 tablespoons of maple syrup at the end. 

Pumpkin Tortilla Soup

Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin. 

Cranberry, Jicama, Cilantro Salsa

Naturally tart cranberries pair nicely with lime, cilantro, and jalapeño to make an unusual and tasty salsa that goes well with tortilla chips, but can also be served instead of (or alongside) cranberry sauce at Thanksgiving.

Lamb Chops with Pistachio Tapenade

Seared for just a few minutes in a hot pan, then spread with a quick, very good tapenade before going in the oven for just 5 minutes, these lamb chops will be on the table in less than a half hour! Throw together a salad, and dinner is served. 

Pot Roast with Cranberries

This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.

 

Steak alla Pizzaiola

Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.

Coconut-Braised Beef

When braised, chuck becomes one of the most tender cuts of meats. This recipe has you brown the meat and then cook at a long, gentle simmer in coconut milk. Whatever you do, don't rush the cooking, or the beef will end up chewy. Try serving this over white rice.

Individual Pot Roasts with Thyme-Glazed Carrots

Pot roast is typically a weekend dinner, requiring loads of time in the oven. Scented with rosemary and thyme, these delicious, individual-sized ones speed up the process to get dinner on the table in under two hours, most of which is hands-off time on the oven. This makes a great meal on its own, or with some good bread and a salad. 

Broccoli and Apple Crunch

This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.

Roasted Chicken with Cippolini

When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.

Vegetarian Furikake Rice Seasoning

Furikake is the salt & pepper of Japan, often sprinkled on rice to make it more flavorful. It's a crunchy, salty seasoning that typically contains bonito flakes or salmon bits, as well as MSG. This home-made version is simple to make. Try it on rice, as they do in Japan, or on popcorn for a yummy treat!

Guacamole with Papalo

Papalo is an herb which is a staple in Mexican cooking, and is often set out on the table at mealtime with bunches of parsley and cilantro. It has a unique, distinctive flavor that is similar to cilantro and goes well in dishes where you would use that herb - but be aware that a little goes a long way.

Maple Bourbon Peach Butter

Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.

Cherry and Plum Preserves

Dark, sweet cherries and black plums make a delicious, rich jam, and the addition of bourbon or brandy makes it luxurious.

7-Day Sweet Pickles

These yummy, sweet, tangy pickles take a little bit of work over the course of a week to prepare. They do not need to be processed in boiling water, but are shelf stable and will keep for 1 year. 

Homemade Spicy Ketchup

If you are not a ketchup person now, this spicy and sweet spread is likely to convert you! A little jar would also make a great gift in the summer.

 

Spiced Pluot Crostata

Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.

Bruleéd Pluots

Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.

Heirloom Tomato Gazpacho

This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!

 

Stewed Plums

These stewed plums are lovely to eat at any time of day. Have them with hot cereal or spoon them on toast with some cream cheese or butter.

Mexican-Style Peach Salad

This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit. 

Stone Fruit Chutney

Serve this chutney with roasted meats or alongside a charcuterie or cheese platter. 

Minty Stone Fruit Salad

This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.

Butter-Poached Stone Fruit

Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.