An omelette stuffed with vegetables and cheese can make a simple go-to dinner. Involving children in the prep process might ensure that they eat it, too.
You'll love this good-for-you carrot salad even more with its creamy, zingy dressing.
These butter cookies have a splash of maple syrup and a tiny bit of rice flour to make them extra crunchy.
This creamy soup has the nutty flavor of roasted cauliflower, sweet caramelized onions, and a rich broth made with coconut milk.
Grated cheddar cheese mixed with onion, shallot, and garlic melted between sourdough bread makes a decadent grilled cheese sandwich.
The secret to this flavorful pot of homemade soup is to add the rinds of Parmesan cheese blocks to the tomato broth as it simmers.
Simple to make and moist, no one will refuse these delicious corn muffins.
Red lentil soup gets extra flavor from spicy chili paste and the bright notes of lemon.
Salty, garlicky kale and mushrooms get a big boost of flavor from bacon and thyme and the polenta is creamy and rich with Parmesan cheese.
A delicious vegetarian meal made from leftover polenta full of umami flavors.
Savory and sweet mingle in a satisfying way in this stuffed acorn squash.
Apple cider, delicata squash and savory herbs, cooked down into tasty, glazed bites for your Thanksgiving table.
How can you go wrong with an ingredient list like this? Just be careful you don't hog the whole bowl for yourself at Thanksgiving.
Winter squash, such as acorn or butternut, can make a filling, seasonal soup that's sure to please. This version, made with coconut milk, will satisfy vegan appetites.
In this favorite Afghan dish, kaddo bourani, baked pumpkin is sweetened with sugar and cinnamon, topped with a mint-flecked, garlicky yogurt sauce, and a drizzle of ground beef in a earthy, spiced tomato sauce.
Toast topped with kale, tomatoes, and soft-boiled eggs can be a hearty breakfast, a vegetarian lunch, or a satisfying snack.
Mirepoix, traditionally comprised of two parts onion, one part carrots, and one part celery creates the flavor base for stocks, soups, stews, and sauces.
Sweet, spicy, and pickled chutney goes well with curries, fritters, meats, and more.
Pomegranate molasses along with toasted pecans and chives adds depth of flavor to roasted eggplant.
Peppery baby mustard greens, matchstick carrots, and avocado mingle with a sweet, salty, gingery dressing in this salad.