Autumn Apple Salad with Pomegranate
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Diets
Diets
Poblano-Cucumber Salsa
This cool, slightly spicy condiment can be served with tortilla chips as an hors d’oeuvre or used as a topping for black bean soup.
Harvest Canapés with Chipotle Cheese Topping
A pumpkin-shaped cookie cutter gives these hors d’oeuvres a harvest holiday feel. Try other shapes as well, but don’t use ones that have too many small edges or angles, which can make spreading the cheese topping difficult.
Autumn Party Mix
These tasty nibbles make a festive alternative to chips or roasted nuts.
Oven-Roasted Apple Butter
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Ginger-Pear Jam
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Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta
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Quinoa Fettuccine in Mushroom Broth with Truffle Oil
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Rice, Potato, and Soy Spaghetti with Roasted Broccoli “Pesto”
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Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella
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Easy Baked Beans
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Multipurpose Black Bean Filling
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Corn and Mung Bean Salad
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Miso-Adzuki Stew
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Preserved Lemons
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Roasted Vegetables with Quick Harissa Marinade
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Double Coriander Eggplant Tagine
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Roasted Garlic Hummus
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Spinach and Sun-Dried Tomato “Spaghetti”
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The Devil’s Chocolate Cake with Peanut Butter Mousse
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Vegan Italian Wedding Soup
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Unemployed Shepherd’s Pie
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Blue Cheese Buckwheat Crêpes
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Fudgy Brownies
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Peanut Butter-Oatmeal Cookies
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Thumbprint Cookies
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Blackberry Cornbread Tartlets with Ricotta Cream
Thin cornbread rounds take the place of tart shells in this sweet-and-creamy dessert. Pack the components separately, then assemble on-site if taking along to a tailgate party or picnic.
Chickpea Salad with Fennel and Artichokes
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Green-and-Gold Gazpacho
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Saag Paneer
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Vegetable Paella with Tofu
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Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan
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Mushroom Rarebit
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Pressed Cuban Sandwiches
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Spanish Roasted Vegetable Sandwiches
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Avocado Tempura with Chile Sauce
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Avocado, Fennel, and Citrus Salad
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Candy-Apple Coupes
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Yakima Valley Polenta
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Yellow Beet and Asian Pear Salad
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Lentil-Pecan Pâté
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Poblano Chile–Cheese Enchiladas
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Thai Red Curry
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Fresh Tomato Farfalle
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Tangy Tomato Jam
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Mini Cherry Tomato Clafoutis
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Tomato-Peach Spritzer
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Raclette-Topped Broiled Tomatoes
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Banana Skewers with Chocolate-and-Pistachio-Stuffed Dates
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Thai Lemongrass Tofu Skewers
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Grilled Panzanella Sticks
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Tandoori Eggplant Kebabs
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Hoisin “Sausage” and Plum Kebabs
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Mini Burger Brochettes
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Picnic Caviar
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Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
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Barbecued Tofu and Grilled Corn Salad
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Coney Island Chili Dogs
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Creamy Carrot-Ginger Bisque
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Sunny Raw Nori Rolls
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Seared Baby Eggplant with Mozzarella and Basil Oil
Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.
Chickpea Croquettes
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Braised Baby Artichokes
This classic Mediterranean recipe highlights two summertime treasures—artichokes and fresh tomatoes.
Cilantro-Yogurt Sauce
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Muhammara
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Chinese Broccoli with Black Bean Sauce and Garlic
Chinese broccoli tastes like a cross between broccoli and broccoli rabe. It has a slight bitterness that pairs well with the sweetness in black bean sauce.
Pickled Daikon Cubes with Carrots and Jalapeños
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Baby Bok Choy and Shiitake Mu Shu Wraps
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Thai Basil Curry Vegetables
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Peaches-and-Cream Pops
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Triple Berry Pops
Berries are excellent sources of anthocyanins, potent antioxidants that fight disease and are best preserved when frozen.
Sesame-Ginger Dressing
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Lemon-Rosemary Vinaigrette
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Orange-Hazelnut Vinaigrette
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Light Roquefort Dressing
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Gruyère, Apricot Jam, and Toasted Walnut Panini
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Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame
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Baked Tomato and Mozzarella Stacks with Arugula, Corn, and Balsamic Syrup
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Kavli Treat
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Mango-Teriyaki Tofu with Brown Jasmine Rice
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