In the fall, sweet and slightly caramelized baked squash is a real treat. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple syrup.

Baking fish in foil packages keeps it moist and steeps it in the flavors of any added ingredients. Drizzling olive oil over hot fish just before serving creates an amazing aroma and deepens the flavors of the fish, herbs and vegetables.

This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.

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.

Leftover turkey makes an excellent curry dish, especially when served with brown rice. If you don’t have all these spices on hand, don’t be shy about buying them (most are available in small quantities in the bulk-spice section of natural markets).