Meal Type: Dinner

One-Pot Sweet Potato and Kale Stew

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PrintOne-Pot Sweet Potato and Kale StewYield 6 servings Make quick work of dinner with this flavorful one-pot stew packed with sweet potatoes and kale. Serve it with rice, peanuts, cilantro, and a lime wedge for a hearty vegetarian dish that’s even better the next day! Ingredients1 Tablespoon olive oil1 onion, chopped½ cup Thai style curry … Continued

Salmon Farro Salad with Creamy Wasabi Dressing

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PrintSalmon Farro Salad with Creamy Wasabi DressingYield 4 servings This delicious pan-seared salmon is packed with flavorful citrus, soy, and wasabi. Served on a light farro and fresh greens salad with a light drizzle of creamy wasabi dressing, it’s the perfect hearty lunch or quick dinner. IngredientsFor the Creamy Wasabi Marinade and Dressing:⅓ cup seasoned … Continued

Autumn Harvest Sambusas & Kale Salad With Apple Maple Corn Vinaigrette

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PrintAutumn Harvest Sambusas & Kale Salad With Apple Maple Corn VinaigretteAuthor Chef Lachelle Cunningham 6 servings IngredientsFor the sambusas:1 medium butternut squash2 Tablespoons olive oil2 teaspoons pure maple syrup3 teaspoons Berbere spice¼ teaspoon salt1 medium onion, finely chopped2 medium carrots, peeled and finely chopped2 stalks celery, finely chopped2 cloves garlic, finely chopped1 medium tomato, chopped2 cups … Continued

Wild Rice Pilaf Stuffed Acorn Squash

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PrintWild Rice Pilaf Stuffed Acorn SquashAuthor Beth Dooley Ingredients2 delicata or acorn squash1 large onion, chopped2 to 4 Tablespoons vegetable oil8 ounces mushrooms, chopped2 cloves garlic, smashed½ cup dry white wine or chicken or vegetable stock1 cup cooked wild rice*½ cup dried cranberries¼ cup chopped fresh cranberries (or thawed, frozen cranberries)1 Tablespoon real maple syrup½ … Continued

Root Vegetable Ratatouille

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PrintRoot Vegetable RatatouilleYield 6 servings Ingredients2 teaspoons olive oil3 medium tomatoes, seeded and chopped1 medium onion, chopped3 garlic cloves, finely chopped2 Tablespoons tomato paste2 teaspoons fresh thyme leaves1 teaspoon saltPinch red pepper flakes1 rutabaga, very thinly sliced1 sweet potato, very thinly sliced1 medium zucchini, very thinly sliced2 small red potatoes, very thinly sliced½ cup freshly … Continued

Butter Basted Cauliflower with Gremolata

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A whole head of cauliflower par boiled to tenderize. Transferred to a cast iron skillet, topped with melted butter and roasted until tender basting with the butter every 5 minutes. Serve with a bright green mixture of lemon zest, parsley, red pepper flakes, garlic and additional drizzle of butter.   PrintButter Basted Cauliflower with GremolataAuthor … Continued

Summer Fattoush Salad

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  PrintSummer Fattoush SaladAuthor Kristen OlsonYield 4 servings A twist on the traditional fattoush salad with lettuce, spiralized zucchini, radishes, sliced cucumber, and halved cherry tomatoes.  IngredientsFor the Pita Chips:4 pitas or pita pockets, cut into small wedges¼ cup olive oil1 garlic clove, finely chopped1 Tablespoon sumac½ teaspoon coarse kosher saltFor the Salad:1 heart of … Continued

Heirloom Tomato Burrata Pizza

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PrintHeirloom Tomato Burrata PizzaAuthor Kristen OlsonYield 6 servings IngredientsFor the Arugula Pesto:2 cups baby arugula2½ Tablespoons olive oil2 Tablespoons fresh lemon juice¼ cup grated Parmesan cheese2 Tablespoons pine nuts1 clove garlic, roughly chopped¼ teaspoon freshly ground black pepper¼ teaspoon saltFor the Tomato and Burrata Pizza:1 package (8 ounces) homemade or store-bought pizza dough, brought to … Continued

The Philly Squared

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  PrintThe Philly SquaredAuthor James NortonYield 4 servings Go traditional with this Philly cheesesteak brat. Give it a hefty smear of cream cheese and sprinkle liberally with caramelized onions. Ingredients3 Tablespoons butter1 large onion, chopped1 can or bottle (12 oz.) beer4 Philly Cheesesteak brats2 ounces cream cheese, softened 4 brat bunsSesame seedsKetchup and mustard, if desiredInstructionsIn … Continued