Mushroom Pâté
A nifty vegetarian pâté. If you have vegan guests, simply swap out the cream for unsweetened hempseed milk or coconut milk.
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Caponata-Stuffed Potato Boats
Baby red potatoes are great vehicles for prepared caponata, artichoke dip, or ratatouille from your grocery-store deli.
Kale Chips
These veggie chips are super trendy for a reason: They are addictive and endlessly versatile.
Recipes: Kale, Four Ways
Incredibly versatile, kale varieties can be used interchangeably in most recipes, including these classic, easy preparations from Chef Cary Neff.
Grilled Sweet-Potato Rounds With Chorizo
Substitute tempeh for the chorizo to make the perfect vegetarian bite.
Recipe Trial: Acorn Squash Stuffed With Chicken, Mushrooms, Onions, and Pears
Casie Leigh Lukes on trying an easy, yummy, hearty, stuffed squash recipe.
Perfect Artisan Heritage-Wheat Bread
Recipe courtesy of Marty and Darrold Glanville, of Sunrise Flour Mill (www.sunriseflourmill.com)
Marinated Olives
Mix and match to create your favorite flavor profiles. For Greek-inspired flavors, mix the olives and vinaigrette with feta cheese, red onion, fresh mint, and a little oregano.
Corn Spoon Bread
A great side for Thanksgiving or any fall meal. To zing it up, replace the cheddar with pepper-jack cheese.
Autumn Vegetable Gratin
This creamy gratin is filled with colorful seasonal veggies. For a nice crunch, top with chopped toasted walnuts before serving.
Bacon-Braised Brussels Sprouts
Bacon and Brussels sprouts is a natural pairing, but if you are a vegetarian, try a vegetarian tempeh bacon or just add a little smoked Spanish paprika.
Quick Brussels-Sprouts Kimchi
This sped-up preparation of kimchi can be eaten immediately or stored for up to a month.
Brussels Sprouts Kimchi With Peppers and Carrots
Traditionally made with cabbage or bok choy, the Korean dish kimchi is also a great vehicle for Brussels sprouts. This recipe takes a little time but is well worth the effort. Kimchi is wonderful served with meat, eggs, vegetables, and rice.
Black Bean Pasta With Pesto and Roasted Cauliflower
Traditional pasta can be used in this recipe, but now there’s a particularly tasty bean-based, gluten-free pasta on the market that’s lower in carbs and higher in protein.
Millet and Black-Bean Salad With Sun-Dried-Tomato Vinaigrette
Hearty salads made with grains and beans are a great way to use your pantry. Get creative, and let your palate be your guide. Try experimenting with other grains, such as quinoa or brown rice, and a variety of veggies.
Italian Roasted Asparagus With Walnuts and Parmesan cheese
A quick side dish that can be adapted in so many ways. Try a different combination of citrus, nuts and cheese, such as orange zest, pistachio and Pecorino. For a cheeseless version, try lime zest, almonds and fine shredded coconut.
Sugar Snap Pea Salad
As soon as sugar snaps show up at the farmers’ market, I’m instantly happy. Sweet and crisp, this salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous and is oh-so-easy to love. - Celebrity Chef, Seamus Mullen
Bok Choy Spring Rolls
Spring rolls are the perfect vehicle for your favorite veggies. For fun, fill separate bowls with shrimp, veggies and herbs — and let people customize and roll their own dinner (great for picky eaters!).
Braised Baby Bok Choy With Pancetta, Garlic, and Sherry
Although bok choy is typically paired with Asian flavors, this recipe shows its versatility. Serve with roasted or grilled meat or seafood. For a vegetarian option, use toasted walnuts instead of pancetta for a rich flavor with some crunch, and a dash of Spanish paprika for a smoky hit.
Classic Vinaigrettes and Basil Oil
Try this classic vinaigrette recipe, along with some variations!