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.
This Mediterranean-style pasta dish is a snap to prepare.
Ice cream without the cream! This easy recipe results in a creamy, luscious, frozen dessert that is vegan, and gluten-free, and sugar-free, and amazingly, oh so yummy!
Serve these delicious summer rolls with your favorite dipping sauce. They make a lovely light meal.
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!
This delicious dip, with deeply caramelized onion, tart apple, and fragrant thyme, just happens to be gluten-free and vegan!
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.
This pickled eggplant is so good! Drizzle it with olive oil and eat it on toast.
Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.
Dark, sweet cherries and black plums make a delicious, rich jam, and the addition of bourbon or brandy makes it luxurious.
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.
Earl Grey tea gives this easy jam a subtle floral note.
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.
Here's a perfect recipe to preserve some of this summer's crop of tomatoes.
This is a great summertime dish that's great for a weeknight, but definitely fancy enough for a dinner party.
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.
Grilling or broiling the vegetables in this salsa makes it extra special. It will keep in the fridge for about a week, so double the recipe if you'd like!
This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!
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.
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.
Serve this chutney with roasted meats or alongside a charcuterie or cheese platter.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
This is a versatile dessert: use your favorite combination of stone fruit, like peaches and cherries, or apricots and nectarines.
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
Dried lavender is optional but highly recommended here - it creates a perfect trio with the summery, ripe peaches, and the crunchy, golden cornmeal. You can find dried lavender in the Health and Wellness aisle with the bulk teas.
This peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!