Asian-style stuffed cabbage rolls are filled with ground pork, ginger, garlic, shiitake mushrooms, shredded carrots, scallions and rice.

Sweet potato, chocolate, and hazelnut cake. Eat your vegetables for dessert.

This lovely coconut butternut squash soup with rice is perfect to warm you up on a crisp fall day.

Acorn squash stuffed with quinoa, kale, feta, dried cranberries, and other delicious fall treats.

This roasted pork tenderloin with carrot romesco is perfect for prime carrot season.

Got 25 minutes? Make this tomato soup with a poached egg and almonds.

Pistachio pesto pasta is a Sicilian classic dish.

Indian spinach lentil stew is a great light vegetarian dinner.

Garlicy green beans cooked with anchovies, parmesan, and walnuts are a stand out side dish.

Sautéed Swiss chard with crispy shallots and walnuts. Take advantage of the last couple weeks of green produce at the markets!

A golden beet and smoked paprika hummus is a great twist on the classic dip.

An Indian curried potatoes dish. The combination of mustard seeds, cumin seeds, asafetida, and turmeric powder.

A vegan kimchi that’s ready the next day!

Rajmah masala is a classic Indian kidney bean vegetarian entree

Quinoa, bell pepper, avocado and cucumber salad. A perfect meal for lunch.

Shrimp, pea, and avocado quinoa salad can be served warm or cold, and makes for excellent left overs.

A twist on the Spanish gazpacho: tomatoes, cucumbers, sesame oil, soy sauce, rice wine vinegar, and cilantro.

Pork, turkey, chicken. It doesn’t matter.
This is the fool proof way to get the crispiest cutlets.

Whole wheat apple galette. Serve cold or warm, with a dollop of greek yogurt or as is.

Fried Halloumi cheese with sweet bell peppers, carrots, capers, olives, tomatoes and so much other good stuff.

Corn, kohlrabi, and tofu curry.

A hearty kale, patty pan squash, and quinoa salad is topped with feta, dried cranberries, and a maple citrus dressing.