Hearty autumn vegetables plus dark green kale make for a beautiful warming bowl of stew. Serve with brown bread or rye crackers.
This celebratory autumn salad makes a spectacular presentation on a colorful platter, surrounded with toasted triangles of pita cheese and an assortment of olives. You’ll want to roast extra spicy chickpeas, since these are an addictive snack all by themselves.
Mildly curried and slightly sweet, this salad makes a delicious sandwich, wrapped in sturdy lettuce leaves or stuffed in a whole-wheat pita. Or serve with whole wheat crackers or lightly toasted baguette slices as an appetizer.
Create your own variations on this quick weeknight meal. Sauté asparagus, red onions and snap peas and toss with pasta and sauce. Or top sautéed julienned zucchini strips with the ricotta and lemon sauce, for a gluten-free dish.
If you like dark chocolate and desserts that aren't too sweet, this is the dessert for you! This recipe is for a gluten-free, dairy-free version, but you can easily substitute all-purpose flour in place of the gluten-free flour blend and xanthan gum.
You can enjoy the fact that you don’t have to turn on an oven for this recipe. Keep it simple but flavorful with fresh goat cheese and the flavors of lemon and lavender in this summery dessert.
Shakshuka is a Middle Eastern dish that is made of a base of tomato-y sauce with fresh cracked eggs sizzling on top. This is best made and served right from a cast iron skillet.
This delicious late summer salad is a must when local apples are in season.
What’s more low-maintenance for the bake-to-school season than a no-bake recipe?! Worry not, they are full of flavor and are a great energy boost.