Appetizers

This simple-to-make baked treat from Elana's Pantry delivers on flavor and whole-food goodness.

These gluten-free energy bars from the new book Rocket Fuel are easy to mix up for a pre- or postworkout snack.

Not only do many spices naturally boost your metabolism, they’re also delicious. These spice mixes will make you much more likely to opt for raw veggies when you’re looking for something to munch on in the afternoon.

A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.

Earthy and crunchy, these cumin- and coriander-infused pumpkins eeds are a cinch to make.

Scared or simply annoyed by fresh fava beans, which seem to require cracking open pod after pod before cooking? Don’t be, writes Kristen Miglore in Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.

This creamy chutney adds brightness to any Indian recipe, and is especially tasty on a lamb curry.

These tasty lacto-fermented vegetables are great with meals or as a snack. This recipe is inspired by Nourishing Traditions, by Sally Fallon.

You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.

Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.

Serve these crunchy crackers with your favorite cheeses, dips, and veggies. For a change, add 1/2 cup grated Parmesan cheese.