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Basmati and Wild Rice over Acorn Squash with Braised Vegetables

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Any type of winter squash—butternut, kabocha, delicata, red kuri, even small pumpkins—can be used in this hearty main course. Offering a wide variety of flavors, the recipe celebrates the harvest season.
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Plum Crumble

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This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries. Recipe by Carolyn Trompeter.
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Sea Palm Salad

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A fine-strand seaweed, sea palm adds taste and crunch to salads. If you can’t find sea palm, try this salad with dulse or cooked, sliced wakame, which are equally delectable sea vegetables.
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Soba Salad with Miso Vinaigrette

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White miso, the mildest version of the soybean paste, is slightly sweet, and less salty than brown or red miso. We offer a range of amounts for it here, depending on how intense you like the flavor.
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Seitan Satay with Peanut Sauce

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Spicy peanut sauce and lemon wedges add flavor to this vegan version of an Indonesian favorite. The recipe here calls for cooking the skewered seitan in the oven after marinating, but feel free to pan-fry or barbecue.
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