Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes.
Eat without guilt or regrets. This rich, comforting pasta is lightened up with a cauliflower “cream.” For a more filling dish, stir in 2 cups small, steamed cauliflower florets before serving.
Roasted oranges lend a caramelized sweetness to this hearty lentil salad. Serve over a bed of peppery greens such as watercress or arugula.
A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.
In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.
This recipe, by Lisa Lyn Adkins, was awarded "Best Entree" in VT's 2014 Reader Recipe Contest. "I come from an Italian family, but I had a couple of issues with lasagna—it can be laborious and the end product is messy,” says Adkins. “Building the lasagna in muffin tins makes it easier to assemble, cuts down on cooking time, and creates a neater presentation for guests.” The elementary school teacher and mother of four (“Every night is like a small dinner party!”) uses dumpling wrappers in lieu of pasta, plus plenty of veggies. “Spinach and artichokes are one of my favorite combos."
Yes, you can carve a roast this Thanksgiving!
Broccoli is such a beloved baked potato topping that we wanted to include it somewhere—only without the usual Cheddar cheese. Here, it gets spiced up with a prepared tandoori marinade you can find in any well-stocked supermarket.
Curry and winter squash pair well in fall dishes like this gorgeous stuffed squash.