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Recipe: Pumpkin-Cranberry Muffins with Pecans and Maple Drizzle
Pumpkin-Cranberry Muffins with Pecans and Maple Drizzle. These vegan muffins make perfectly portioned nibbles, deliciously inspired by classic autumn flavors. Makes 18-20 muffins.
Apples with Homemade “Barely Salted” Caramel Sauce
Apples with Homemade "Barely Salted" Caramel Sauce. This simple dessert achieves the mature flavor of salted caramel with just a pinch ofsea salt. Serves 4-6.
Recipe: North African Brown Rice and Lentils with Gremolata
North African Brown Rice and Lentils with Gremolata. Sautéed onion and an eclectic blend of spices contribute plenty of flavor to this simple rice and lentil dish topped with a zesty blend of olives, lemon, and herbs. Serves 4.
Recipe: D’anjou Pear Streusel
D’anjou Pear Streusel. Tender bites of pear and juicy pieces of blackberry are irresistible with a streusel topping. Try local varieties of pear, if available, for a fresher, more robust flavor.
Recipe: Grape, Walnut, and Romaine Salad
Grape, Walnut, and Romaine Salad. The sweet bursts of grape and toasty crunch of walnuts pair well in this chopped salad. Serves 4.
Recipe: Savory Corn and Chard Pudding
Savory Corn and Chard Pudding. Try this flavorful dish for a unique way to sneak vegetables into your breakfast. Use mustard greens or spinach if chard is not available in your region. Serves 4.
Recipe: Nectarines and Coconut Cream
Nectarines and Coconut Cream - Bright, tart summer fruit and creamy coconut – it’s hard not to love this dessert. Serves 6.
Recipe: Cauliflower Herb Flatbread
Cauliflower Herb Flatbread - Trade in refined carbohydrates for a boost of antioxidants and fiber with this versatile side dish that can also be used as a pizza crust. Serves 4 as an appetizer.
Recipe: Mandalay Rainbow Salad
Mandalay Rainbow Salad - A more approachable twist to a classic Southeast Asian salad that is bursting with color and flavor. Serves 6.
