Apple Crisp Crunchy Granola Bars
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Appetizers & Snacks
Pan-Fried Pakoras
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Butternut Squash and Greens Kuku
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Savory Cheesecake with Beets and Red Cabbage
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Rosemary-Garlic Carrot and Green Bean “Fries”
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Adzuki-Beet Pâté
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Whole Roasted Cauliflower with Lemony Brown Butter
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Spanakopita Rice Balls
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Root Vegetable Medley with Brussels Sprouts
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Mixed Roasted Mushrooms Over Creamy Butternut Purée
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Roasted Carrots with Mint Chermoula
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Sweet Potato Cornbread with Collard Confetti
Three Southern favorites come together in this tasty quick bread. For easy chopping, fold the collard leaves in half lengthwise, slice out the center stems, then stack the leaves to efficiently cut them into 1/4-inch-thick strips.
Pistachio and Pink Pepper Popcorn
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Toffee-Almond Popcorn
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Jalapeño-Lime Popcorn
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Orange-Chile Salsa Verde
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Orange-Scented Meatballs with Sweet-and-Sour Sauce
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Braised Fennel and Carrots with Cilantro Gremolata
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Cauliflower Soup with Caramelized Apples and Hazelnuts
Caramelized apples turn cauliflower soup into a sensational appetizer.
Sweet Sesame Popcorn
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Rosemary, Porcini, and Truffle Popcorn Recipe
If you think warm buttered popcorn smells good, wait until you get a whiff of truffle oil in the mix.
Chard, White Bean, and Potato Soup
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Butternut Squash and Cauliflower Chowder
Butternut squash, cauliflower, and corn provide a play of textures in a silky soup.
Mixed Mushroom and Rice Soup
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Cremini and Tomato Bruschetta with Mascarpone, Toasted Pine Nuts, and White Truffle Oil
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Simple Spanakopita Triangles
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Spicy Corn Chowder
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Walnut-Horseradish Cheese in Endive Petals
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Spice-Marinated Cherry Tomatoes
Peeled cherry tomatoes soak in a spicy vinaigrette for an elegant starter. Peeling tomatoes goes faster than you’d think.
Tomato Tartare
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Mini Sesame-Cucumber Hand Rolls
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Golden Beet and Blue Cheese Dip
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Mushroom, Rosemary, and Goat Cheese Tartlets
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Spinach and Spaghetti Squash Fritters
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Apple and Red Cabbage Slaw
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Caramelized Apples with Red Onion and Thyme
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Tomato and Tofu Soup
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Char-Grilled Purple Eggplant
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Cabbage Parcels in Broth
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Fresh Corn and Tomatillo Salsa
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Herbed Macadamia-Almond Cheese
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Bell Pepper, Olive, and Arugula Salsa
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Pineapple, Cucumber, and Avocado Salsa
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Okra and Sweet Potato Fritters
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Sesame-Grilled Okra with Tahini Dipping Sauce
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Peanut-Stuffed Okra Fingers
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Provençal Tartlets
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Perfect Roasted Tomatoes
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Cauliflower-Cashew Fritters with Red Pepper Cashew Cream Sauce
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Spicy Cashew Cheese
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Bruschetta with Quick-Roasted Beets and Garlic-Wilted Beet Greens
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Crispy Tofu Fingers
Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven.
Oven-Baked Truffle “Chips”
Short and thick, these oven-baked fries are modeled after British “chips.” Parsley, Parmesan, and truffle oil toppings give them a gourmet feel.
Roasted Tomato Crostini
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Polenta Squares with Cranberry Mostarda
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Fontina Fondue with Cauliflower Dippers
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Pasta Shells with Egg, Beet, and Arugula Salad
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Rice-Stuffed Mini Peppers
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Endive Boats with Apple Pie Rice
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Oven-Baked Sunchoke Chips with Garlic and Smoked Paprika
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Parsnip Pear Soup
Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.
Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce
Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.
Shaved Sunchokes with Pink Grapefruit and Avocado
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Spinach Salad with Roasted Beets and Dried Fruit
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Wild Rice and Creamed Corn Verrines
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Persimmon–Blue Cheese Quesadilla
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Persimmon-Avocado Caprese
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Roasted Brussels Sprout Chips
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Perfect Pumpkin Seeds
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White Mountain Mix
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Roasted Chickpeas with Cajun Spices
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PB and Pretzel Mix
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Hawaii 5-0 Mix
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Good and Classic Trail Mix
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Crispy Brown Rice Treats
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Breakfast Mix
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Asian-Style Snack Mix
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Almond-Date Balls with Carob and Coconut
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Grilled Bread with Rosemary-Honey Drizzle
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Traditional Falafel
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