Maple-sweetened, cranberry-studded, whole grain skillet cornbread with an irresistibly crisp crust. Did I mention brown butter?

Find sweet relief from heavy holiday desserts with this apple cranberry crisp.

This cider-sweetened hot tea and whiskey cocktail is light and warming, perfect for the holidays.

A hearty, holiday-worthy raw kale salad from The Smitten Kitchen Cookbook. It’s vegetarian, gluten free and outrageously tasty.

Maple sweetened, rustic homemade applesauce that cooks in under twenty minutes. Tastes just like apple pie filling!

Fettuccine tossed with a creamy and comforting, alfredo-like pumpkin sauce, rosemary, Parmesan and spices.

Vegetarian burritos filled with roasted sweet potato and black beans, smothered in a flavorful avocado salsa verde sauce.

Polvorones, also known as Mexican wedding cookies, made with pumpkin and pecans. Tender, just-sweet-enough cookies for fall. Vegan, too.

My favorite Greek salad ingredients sandwiched between layers of bread smothered with avocado and pesto. A satisfying, easy vegetarian meal.

Hearty, spicy and sweet butternut squash chipotle chili. Perfect for fall weather and game days. Vegan and gluten free, too!

Sautéed green beans in a simple quinoa salad with corn, cherry tomatoes and toasted almonds. Make this before summer ends!

Spicy, garlicky pasta tossed with broccoli, sun-dried tomatoes and goat cheese. Great for weeknight dinners!

Pear, raspberry and goat cheese crostini topped with a drizzle of honey. A sweet and tangy, indulgent yet hearty late summer appetizer.

Beer bean-stuffed poblano peppers with feta and Jack cheese, adapted from The Sprouted Kitchen cookbook.

Mini peach crisps made by topping peach halves with oat, yogurt and maple crisp topping. Sweet summer treats ready in under 30 minutes!

Spring rolls stuffed with summer vegetables, arugula and sesame seed-sprinkled tofu. Serve with spicy peanut sauce as an appetizer or main!

Coconut quinoa with kale and tropical cilantro-cashew pesto, inspired by a trip to Belize.

Sweet and tangy, blueberry-studded lemon yogurt pancakes. Made with oat flour so they are gluten free!

Watermelon juice—refreshing, delicious, hydrating. Super easy to make with a blender, too!

Grilled summer vegetables, herbs, goat cheese and [slave-free] tomatoes piled high on a hearty slice of grilled bread.

Skinny margaritas made with fresh lime (plus fruity variations), sweetened with agave nectar. The best margarita you’ll ever have!