Spinach Salad with Cherries and Candied Cashews
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Sides & Salads
Fresh and Roasted Radish Salad with Sunny Lemon-Ginger Dressing
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Stir-Fried Broccoli Florets, Stems, and Leaves
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Thai-Style Green Papaya Salad
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Orange, Onion, and Olive Salad
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Bulgur Salad with Edamame and Kumquats
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Quinoa with Broccoli Raab and Pistachios
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Broccoli Raab with Spicy Peanut-Miso Dressing
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Radicchio, Kale, and Persimmon Greek Salad
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Root Veggies with Pineapple, Lemon, and Mint Butter Sauce
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Individual Cobb Salads
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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.
Mango and Black Bean Salad
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Lemon Lovers’ Salad
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Coconut Lentils
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Buttery Garlicky Broccoli
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Crunchy Pink Pickled Sunchokes
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Maple-Glazed Carrots
Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.
Honeyed Sweet Potatoes
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Port-Sweetened Cranberry Sauce
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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.
Spinach Salad with Roasted Beets and Dried Fruit
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Cumin-Roasted Beets
These beets can be served warm in a bowl or at room temperature over a bed of greens.
Gratin Dauphinois
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Green Beans and Radishes Braised in Orange Juice
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Mashed Parsnips with Crispy Parsnip Ribbons
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Spicy Spinach with Sunflower Seeds
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Whole-Grain Stuffing with Caramelized Onions and Pecans
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Farro-Sunchoke Lunch Salad with Toasted Sunflower Seeds
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Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots
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Red Cabbage Salad with Curried Seitan
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Orzo Salad with Feta, Kalamata Olives, Dried Cranberries, and Walnuts
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Mustard Green Caesar Salad with Baked Tofu
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Kale Salad with Pomegranate and Maple Pecans
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Butternut Salad with Cranberry Vinaigrette
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Sweet Potato Purée with Candied Pecans
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Spicy Cornbread Stuffing
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Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts
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Roasted Green Bean Bundles
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Maple-Glazed Sweet Potatoes
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Leek and Sourdough Stuffing
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Classic Sage and Onion Stuffing
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Cinnamon-Soaked Wheat Berry Salad
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Watercress, Jicama, and Orange Salad
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Seared Brussels Sprouts with Toasted Almonds
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Brussels Sprouts, Radicchio, and Pickled Red Onion Salad
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Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts
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Warm German Potato Salad
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Asparagus and Lemon Spelt Berry Salad
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Apple Sauerkraut Salad
Spicy, salty, tangy, and sweet, this salad can be served as a side or used as a topping for brats, hot dogs, and sausages. Julienning the apples and onions in the salad with a mandoline yields crisp but delicate threads that stand up to the weight of the sauerkraut.
Diced Veggies with Demi-Glace
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Celeriac Slaw with Tempeh Bacon and Avocado
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White Bean, Bulgur, and Nectarine Salad
Try this as a hearty side dish or a light lunch. You can substitute chickpeas or other beans for the white beans and use any stone fruit or a combination of them.
Nectarine and Watercress Salad with Tarragon-Raspberry Dressing
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Chickpea and Beet Salad
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Roasted Zucchini with Pistachios and Mint
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Cumin and Lime Roasted Sweet Potatoes
Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. “Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,” she says. “It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.”
Indian Summer Succotash
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Roasted Potatoes with Shallot and Mustard Seed Chutney
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Spicy Roasted Golden Beets
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Super Veggie Lentil Taco “Meat”
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Cucumber Salad with Peanut-Lime Vinaigrette
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Fennel and Romaine Salad with Cracked Pepper Vinaigrette
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Mesclun Salad with Miso Vinaigrette
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Napa Cabbage Salad with Wasabi Vinaigrette
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Roasted Shallot, Squash, Grape, and Green Bean Salad
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Spinach Salad with Balsamic Vinaigrette
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Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette
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Portobello Poke
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All’s Well That Herbs Well Tomato Salad with Burrata
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Southwest Rice and Bean Salad
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Asian Kale, Green Bean, and Tofu Salad
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Fattoush Salad
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Pickled Peaches and Golden Raisins
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Curried Quinoa Salad with Nectarines and Sugar Snap Peas
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Egg and Veggie Salad with Dill Green Goddess Dressing
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Roasted Cauliflower with Ras el Hanout Tahini Sauce
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Slow-Roasted Tomato Quarters
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Twice-Baked Sweet Potatoes with Dukka
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