Butternut Squash and Swiss Chard Tart with Olive Oil Crust
To speed up prep time, roast the squash and par-bake the crust simultaneously. Our no-roll, no-chill, heart-healthy dough presses right into the pie plate and adds 4 grams of filling fiber to every slice. This easy dish captures all the warm, seasonal flavor of the colder months without being overly heavy or rich.
Curried Cauliflower Soup
Roasting the cauliflower and nuts deepens the flavor. The nuts also add body once the soup is pureed.
Smoked and Spiced Pecans
If you look up a recipe for DIY smokehouse nuts, you'll find that a good chunk of them involve dousing nuts with liquid smoke and baking them in the oven. Our method gives you real woodsmoke flavor instead. Settle in: It takes about 45 minutes for smoky flavor to infuse the firm, dense nuts—but patience gives a bacon(ish)-flavored reward. Your outdoor grill or smoker takes care of the heavy lifting; all you have to do is prepare the wood as specified for your smoker (try hickory or mesquite) and position the nuts over an area with indirect heat. You can give them a stir once or twice, but it's not necessary. For the best flavor and texture, let them cool completely before eating.
Fennel and Radicchio Salad with Citrus Vinaigrette
There's something about the sweet anise flavor of fresh fennel and bright citrus that go so well together. Citrus grows all over Italy, from blood oranges to grapefruit to lemons. It is a dominant flavor in the cuisine. Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.
Roasted Butternut Squash with Pomegranate and Tahini
Pomegranate seeds and tahini paste deliver delightful Mediterranean flavors in this quick winter side. Bonus: each serving, about a half cup only contains 152 calories.
Cranberry-Goat Cheese White Bean and Kale Salad
Pack in the protein with white bean and kale to make a heart-healthy salad. Top it off with seasonal cranberries and crumbled goat cheese. Orange rinds and dried cranberries bring bright, fresh flavors to this perfect fall salad. The best part? It gets better with age, so don't be afraid to make a big bowl of it tonight and eat the rest with lunch tomorrow.
Farro Stuffing with Butternut Squash, Red Onion, and Almonds
In this nontraditional stuffing, earthy flavors and starchy comfort come from whole-grain farro, not bread. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.
Spicy Veggie Hash
Winter Squash Stew with Cilantro-Avocado Salsa
Winter greens would also make a lovely addition to this hearty stew; simply toss a few handfuls in when the squash is almost tender, and stir until greens begin to wilt.
Sweet Potato Medallions with Almond Sauce and Chickpea Salad
Enjoy a plant-based meal, including sides, main dishes, and desserts, without a trace of gluten. You'll have guests leaving the table with no idea that the meal was tailored to a restricted diet.
This impressive plate requires only 5 ingredients (water, oil, salt, and pepper are freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you can use any nut butter you like—try peanut, cashew, or sunflower butter. And if canned chickpeas aren’t in your pantry, try cannellini or navy beans.
Modify the recipe for our Honey Whole-Wheat Pull-Apart Rolls by stirring in Asiago cheese and chopped rosemary. Substitute 1 tablespoon sugar for honey and reducing butter to 1 1/2 tablespoons. Add 1/4 cup grated Asiago cheese and 1 tablespoon chopped rosemary to milk mixture with butter, sugar, and eggs in step 1. Sprinkle 1 tablespoons grated Asiago over rolls before baking.
Creamed Winter Greens
Two beloved dark leafy greens, spinach and lacinato kale, combine to bring deep, earthy flavor to this updated take on classic creamed spinach.
Sweet Potato Casserole with Crunchy Oat Topping
This classic casserole often straddles the line between side and dessert (indeed, we've enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg, topped, and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.
Spinach and Feta Quiche with Quinoa Crust
We’ve turned a classic dish into a perfectly clean brunch option that the whole family will love. The crunchy quinoa crust gives heartiness to the light and fluffy quiche inside. Swap out canola oil for coconut, almond, avocado, or olive oil, and look for organic eggs and dairy products.
Sweet Potato Stacks with Sage Browned Butter
Holiday sweet potato sides can lean toward too-sweet territory; a dose of salty, nutty Parmesan balances the flavor in these adorable, delicious stacks. Get the kids to help by having them stack the slices and cheese in muffin cups as you follow behind with the browned butter. Use small potatoes so the slices will fit into the muffin cups. Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.
Cauliflower Risotto Cakes
Transformer leftover risotto into crispy cauliflower cakes. Serve these patties sprinkled with grated parmesan and chive dipping sauce. This fun side dish or hearty appetizer is creamy and crunchy in all the right places, plus it's sure to be kid-approved. Perfect for entertaining, these light cakes are sure to have guests asking for the recipe.
Roasted Cauliflower Mashed Potatoes
Roasted Brussels Sprouts and Chestnuts
Brussels sprouts are finest in winter. Trim and cut the sprouts up to a day ahead, then keep refrigerated in a zip-top plastic bag. Once roasted, the outer leaves become nutty and crispy, turning this delicious winter vegetable into a crunchy, roasty delight. Topped with chestnuts, this is an easy side for entertaining that comes together in minutes.
Iced Whole-Wheat Sugar Cookies
Whole-wheat flour adds a layer of complexity to these cookies that all-purpose flour can't achieve; the wheat in the whole grain actually enhances the flavors of butter and vanilla. Unlike classic royal icing, which starts with a pound of powdered sugar, we use just 1/2 cup and thicken it with Greek yogurt. Looking for festive colors without the chemicals? Try naturally colored sparkling sugars (such as those from India Tree), which use colorants derived from plants.
Crunchy-Chewy Salted Chocolate Chunk Cookies
This has been Executive Food Editor Ann Taylor Pittman's go-to "house" cookie for years—when she tells the kids she's making cookies, it's these guys, made with no-frills, good ol' whole-wheat flour. The good news is that they work with other flours, too (like brown rice flour, buckwheat flour, white whole-wheat flour and whole-wheat pastry flour). They're wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey.