Vegetarian

Blood Orange Salsa

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

Corn Pudding

This is a delicate dish, somewhat like a Mexican version of Southern spoon bread. It's delicious with ham or grilled meats.

Gingerbread Cake Cookies

These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.

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.

Pumpkin Fatayer

These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don't be scared off by the dough - it's easy!

Shallot Tarte Tatin

The shallots and onions in this rustic tart take on a mild, sweet flavor, brightened by balsamic and red wine vinegar.

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.

Mushroom and Wild Rice Frittata

This frittata is packed with a flavorful medley of ingredients and is perfect for weekend brunch. The chewy wild rice is an unusal but satisfying addition.

Date and Pistachio Balls

These little truffle-like gems are deceptively rich, but contain only wholesome, healthy ingredients. 

Tofu Parmesan

Try this delicious Tofu Parmesan on sandwiches, or with a side of your favorite pasta dish.

Butternut Squash Salad with Farro and Pepitas

The pearling process removes the inedible hull that surrounds the wheat, and farro is generally sold either pearled, semi-pearled or regular. The pearled will take the shortest time to cook. If you’re not sure what you have, just use the cooking directions on the package. The cooking time and process in this recipe are for semi-pearled.

Pear-Hazelnut Salad

This is a gorgeous rustic salad. Use the most beautiful greens you can find.

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.

Baba Ganoush

When prepared this way, eggplant takes on an incredible smoky flavor. You can do this in the oven, as described in the recipe, on a grill, or even over the open flame of your stovetop. You just want the eggplant to turn sunken and blackened.

Summer Squash Gratin

Slicing the potatoes as thin as possible is essential to the success of this dish. They will turn luscious and creamy. If sliced too thick they'll take longer to cook than the squash.

Fried Rice with Snow Peas and Asparagus

This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.

Swiss Chard and Ricotta Dumplings

This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint. Note: be sure to start this recipe by setting out the ricotta to drain the night before.

Asparagus Vinaigrette

Serve as is, or garnish with a chopped hard-boiled egg or a squeeze of lemon. Preparing asparagus simply, with its best friend the lemon, allows it to shine. 

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.

Celery Rémoulade

This dish is quite popular in France and is made using celery root, a vegetable that's underutilized in the States. If you're not familiar with it, this dish is sure to make you a fan.

Winter Citrus Salad with Honey Dressing

Citrus is at its peak in the middle of winter, and that's just when you need a bright sunny dish like this salad. Use any combination of citrus you like - just be sure to use sweet citrus fruit rather than sour. You may also want to try adding a pinch of black pepper or cayenne.

Butternut Squash Curry

This simple to prepare dish will warm you up with its heady, aromatic spices. If you have a different variety of squash in the kitchen, feel free to substitute it for the butternut.

Sunchoke Pecan Sandwich

Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.

Kiwi-Lime Ice Pops

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

Moroccan Pumpkin Tea Loaf

In North Africa, pumpkin is typically used in savory vegetable dishes. This unusual spin on it pairs it with dried fruit and nuts, and is excellent served with Moroccan stews, or as dessert with apricot jam.

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