Betsy Nelson

Homemade turkey stock is a great base and perhaps the most important part of this wholesome soup. With its whole barley, carrots, celery, onion, kale, and chopped fresh parsley and cubed turkey meat, you have truly nurturing soup.

Serve this delicate yet deeply flavorful, and healthy gravy over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.

With earthy ingredients like mushrooms, apples and wild rice, this is a richly flavored, healthier, and gluten-free alternative to packaged bread-cube stuffing.

A classic, yummy take on the Thanksgiving turkey.

A nifty vegetarian pâté. If you have vegan guests, simply swap out the cream for unsweetened hempseed milk or coconut milk.

These Greek-inspired appetizers are wonderful served with a cucumber-yogurt dipping sauce.

Arrange your favorite sliced meats on a platter. Always popular and no cooking involved!

The humble chicken liver is elevated to haute cuisine when cooked and blended with a little sherry and herbs.

Baby red potatoes are great vehicles for prepared caponata, artichoke dip, or ratatouille from your grocery-store deli.

These veggie chips are super trendy for a reason: They are addictive and endlessly versatile.

Substitute tempeh for the chorizo to make the perfect vegetarian bite.

Not a zucchini fan? Try skinny Japanese eggplant instead.

This quick and hearty meal is perfect for a fall supper. Feel free to sub in any dark, leafy green for the collards, such as kale or Swiss chard. And, if you like spice, sub in chorizo or Andouille sausage for the meat.

A classic French dessert made by caramelizing apples in a cast-iron pan and then topping with a pastry crust. Our gluten-free crust is extra rich and nutty because it’s made from almond flour.

Frittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.