These fluffy pasta pillows are the perfect comfort food. Add some fresh sage for a decadent finish.
Roasted Mediterranean Cauliflower is a simple yet rustic side dish dressed in a harissa-tahini sauce with fresh herbs, chopped dates and toasted pistachios for crunch, all inspired from True Food Kitchen.
This recipe can be made vegan by substituting the butter with a vegan alternative and gluten-free by using gluten-free oats.
Kimchi, Korea's spicy answer to sauerkraut, is fermented cabbage with ginger, garlic and chilies and comes in mild, medium and hot. Here it’s added to nutty roasted Brussels sprouts where its full flavor plays up their natural sweetness.
Looking for a dish for a party or a crowd-pleasing appetizer? These stuffed mushrooms are packed with crunchy almonds and tangy blue cheese for an irresistible bite. For convenience, stuff the mushrooms a day or two ahead, wrap tightly and store in the refrigerator until it’s party time!
When glorious tangerines appear in the produce section, buy a bag and make these bars. The creamy ricotta filling is laced with fragrant tangerine zest and tangy juice for a lively winter dessert.
Pink salmon with a deep ruby red glaze is as beautiful as it is delicious. Serve the salmon with rice or bread to soak up the delicious pomegranate glaze, it's too good to waste. Remember that wild-caught fish cooks more quickly; a farm-raised fillet might need a few more minutes on the stove.
Buy the widest carrots you can find for this dish, because they will be easiest to slice. If your co-op sells a spiralized carrot “noodle,” or even spiralized squash, you can use it for this recipe; reduce the roasting time if you’re using summer squash “noodles.” Serve on top of or alongside cooked salmon fillets for a main dish, or place leftover cold soba noodles in a bowl, add the carrot “noodles” and drizzle with Thai peanut sauce.