Moroccan Carrot and Chickpea Salad

This salad is already quite hearty, with dried fruit, toasted nuts, and lots of fragrant fresh mint, but could be made even more substantial with the addition of bulgur or couscous.

Savoy Cabbage Chips

This is an interesting variation on the (almost!) ubiquitous kale chip that has been popping up everywhere. Savoy cabbage, being the showiest of all cabbage with its crinkly leaves, makes a very elegant snack.

Roasted Moroccan Potatoes

This recipe calls for harissa, a thick North African chili sauce. If it's new to your pantry, you'll find that it's a versatile ingredient that's wonderful in fish or meat stews, couscous dishes, or as a rub for meats.

Potato Rosemary Strudel

This is one of those effortlessly delicious and good-looking dishes that's great to have in your repertoire. It also re-heats really well, so bake it a day in advance if you'd like, then put in the oven to heat through just before serving.

Lower Fat Lefse

These lefse are not only easy to make, they are also lower in fat than typical lefse!

Chocolate Beet Cake

Crushed beets are an inexpensive way to make a nearly molten, incredibly moist cake and highlight deep chocolate flavor.

Slow Cooker Spicy Red Beans

Who doesn't love slow cooker recipes?

Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.

Mushroom Tostadas

Mushrooms' texture and flavor hold up well to the warm spices of Mexican-inspired dishes.  

Muhammara Roasted Red Pepper Spread

Muhammara is a delicious spread made from toasted walnuts are roasted red peppers. It's popular throughout Syria, Lebanon, and Turkey. This recipe calls for lemon juice, but many versions call for pomegranate molasses instead. If you have some on hand, you may want to try it instead of lemon juice.

Root Ribbons with Sage

Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.

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.