These easy to assemble crostini are topped with ricotta that's packed with early springtime flavors. If ramps aren't available yet, just use spring onions.
Sunflower seeds and sunflower greens make this simple beet salad crunchy and snappy.
Tart lemon and sunflower greens add freshness to this creamy pasta.
Loaded with savory spices, and topped with crunchy roasted chickpeas, this bright soup is a ray of sunshine on a dark winter day.
You can make these whole-grain, carrot-flecked muffins ahead of time so breakfast will be ready to go on busy mornings.
If you like a little heat, this is a really great variation on traditional mashed potatoes, and are so good, you don't need gravy.
Quick-pickled red onions and fragrant basil are unexpected accompaniments to blood oranges in this tasty, easy salad.
Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.
Velvety-smooth and intensely chocolatey, this hot chocolate will make you swear off mixes. The blending might seem unneccesary, but be sure to follow this step to achieve the perfect, smooth texture.
Great spread onto sliced baguette rounds, or for dipping sliced raw vegetables into, this creamy dip will be a staple for parties or impromptu get-togethers.
These roasted chickpeas are a great party snack: really easy to make, simple to adapt, and very yummy!
Forget what you know about kale salads! Tossed in creamy dressing with skillet-roasted cherry tomatoes, his may be the most delicious kale salad you've had - it really is like a (veggie!) BLT in salad form.
Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!
Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.
Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.
This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.
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!
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.
This smoothie is just the right amount of sweet, and makes a great breakfast.
Crispy potatoes and a sauce made from white wine, lemon, and herbs top this delicious, filling pizza.
Baby spinach or butter lettuce would also go great in this unexpected salad.
Initially reducing the grapefruit juice by half will concentrate its flavor and give the curd's citrus taste more of a punch, as well as a deeper flavor. You can use regular sugar or honey here, but avoid maple syrup or brown sugar, or the curd will look muddy. In a pretty jar, this would make an excellent gift (if you can bear to part with it!)
Fondue is such a fun (and delicious!) way to get friends and family together! This easy recipe will get it on the table in no time.
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
Creamy and full-bodied, this soup is perfect ladled over chunks of day-old bread and drizzled with olive oil.
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.
This is a cheery, filling salad, full of texture and bursts of flavor. A bonus is that it's a snap to prepare.
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.
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.
These easy fruit bars make wonderful use of late-fall fruits.
First made in Shaker communities, Shaker lemon pies use the entire lemon. This makes Meyer lemons, which are sweeter, less acidic and have thinner skins, the perfect lemon for this pie. If you enjoy candied citrus peels and the lingering bitterness of lemons, you will love this pie! Keep in mind, the lemons need to macerate for 24 hours, so plan ahead.
Incredibly versatile, this chutney can be used in dozens of ways. A few ideas: stir into brown rice, serve with sautéed greens, on top of a poached egg with a drizzle of soy sauce, spooned ont a baked potato... You get the picture! If Meyer lemons aren't available, use regular ones - just keep in mind it will turn out a bit more tart.
Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
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.
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
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.
Walnuts replace pecans in this variation on the classic pecan pie. The earthy flavor of the walnuts is highlighted with brown butter, and the pie is topped with dollops of tangy sour cream topping. This will earn a welcome spot on your Thanksgiving table for years to come.
Sharp white cheddar, thyme, and both corn and coarse ground cornmeal combine in this flavorful, fluffy corn pudding.
On a busy night when all you have time for is calling the pizza place for take-out, pull this easy recipe out of your back pocket. Dinner will be on the table in 15 minutes!
Sprinkle this delicious dessert with some granola, and it could pass for breakfast, too.
These pancakes are gently scented with pear. For best results, make sure the pears you use are ripe and fragrant.
This is a substantial and filling autumnal salad that can easily be served as a main dish.
This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.
If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.
Along with tempeh and sweet potatoes (a perfect pair!), this hearty stew is scented with warming spices and is served garnished with a dollop of yogurt and nutty toasted pumpkin seeds.
High in protein, essential fatty acids, and antioxidants, hemp seeds pack a serious nutritional punch.
Besides the task of peeling the onions, the oven will do most of the work for you here, bursting and concentrating the tomatoes, and turning the onions silky-sweet and tender.
Perfect over barely cooked crunchy vegetables, like green beans, broccoli, or cauliflower. If you like more heat, leave the veins and seeds in the chile pepper.
Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.