By Season

Fennel and Leek Soup with Potatoes

Beet and Fennel Salad with Citrus Dressing

Butternut Squash and Chickpea Curry

Lentil Tortilla Soup (Vegan)

Blood Orange Smoothie

Mango Kale Smoothie Bowl

Amazing Apple Parsnip Muffins

Celeriac and Parsnip Soup with Fried Sage

Parsnip Pasta with Garlic Thyme Breadcrumbs

Foods in Season in January

Oatmeal Orange Carrot Muffins with Cranberries

Vegetarian Taco Casserole with Quinoa

Mini Cranberry Pumpkin Cheesecakes

Instant Pot Mashed Red Potatoes

Kale and Broccoli Salad with Lemon Parmesan Dressing

Bruschetta with Mushrooms and Roasted Peppers

Baked Ramekin Eggs with Mushrooms and Spinach

Leftover Pumpkin Recipes: Ideas and Tips

Pumpkin Peanut Butter Balls (No Bake)

Baked Ricotta Dip with Honey and Crispy Brussels

Sheet Pan Gnocchi and Brussels Sprouts

Sheet Pan Delicata Squash and Chicken

Slow Cooker Butternut Squash Mac and Cheese

Barley Soup with Vegetables

Veggie-Loaded One Pot Lasagna Soup

Arugula Sweet Potato Salad with Cumin Lime Dressing

30 Dinner Ideas for the Fall

Sautéed Patty Pan Squash

Zucchini Chocolate Chip Cookies

Zucchini Risotto with Shrimp

Eggplant Gyro Sandwich on Pita

Crispy Baked Eggplant Slices

Vegan Eggplant Meatballs

Caprese Orzo Salad

Cherry Tomato Bruschetta

Heirloom Tomato Salad with Cucumber and Herbs

Fresh Garden Salsa Recipe

Mini Peach Cobblers in Ramekins

Healthy Baked Peach Oatmeal

Sweet Corn Soup with Potatoes and Thyme