This simple preparation of roasted sweet potato tastes delicious in a variety of dishes and toppings. Some of our favorites include lettuce wraps, rice or grain bowls, or tacos, and we like it paired with radishes, parsley, hummus, and/or avocados!
Sofrito y Salsa
Often called by it's French name, Potage Crécy, this is a perfect soup for showcasing two cornerstones of winter vegetables, carrots and potatoes. But it could be served cold over the summer using new potatoes and bunched carrots. This year-round soup is rich without being too heavy. And the smell of shallots cooking in butter is almost reason enough to make a pot!
This pasta is the bright cousin of cacio e pepe pasta. It is buttery and cheesy with a brightness from the lemon zest. Just don’t forget to add pasta water to the sauce – the best trick to getting a velvety sauce without using cream.
Adapted from Serious Eats
This traditional Spanish side dish is as simple as it is delicious. Pro tip: don't worry if the outside burns - just peel that layer off and enjoy the sweet center.
Grilling cherry tomatoes and peaches to the point of almost burnt concentrates their sweetness, while adding a nice charred flavor. Once grilled, simply drop the peaches and tomatoes on a piece of garlicky, toasted bread, and you are guaranteed to win a lot of friends at your summer BBQ. This dish can serve as a great appetizer or side dish.
A perfectly balanced dish with protein from the sprouted chickpeas, whole grains and vegetables, this recipe is perfect for vegans and omnivores alike. Hot tip: although the sprouted chickpeas are ready-to-eat, we recommend boiling them in salted water for about 5 - 10 minutes to soften.
With this healthy, Thai-inspired grain bowl, take out will become a thing of the past. This is a great weeknight meal that also makes for great leftovers the next day. Pro tip: when stir-frying, cook each ingredient separately and never overcrowd the pan to ensure a faster and more evenly cooked product.
This simple side dish takes minutes to prepare and is a great way to enjoy peak season tomatoes! Developed by Haven's Kitchen, it features their delicious Herby Chimichurri Sauce.
A filling, healthy salad, this works beautifully as a side dish and is also a perfect weekday lunch idea. It is also very flexible - feel free to use different kinds of radishes depending on what is available. Shallots and spring onions can be substituted for the red onions, and you can include whatever green herbs you prefer as dill and cilantro would also work well.
Seed + Mill
The beauty of this salad is that you can substitute whatever spring and summer veggies you want. Don't have snow peas on hand? Use asparagus instead! If you would prefer arugula or radicchio - swap it out or add it to the spinach. Whatever variation you prefer will surely be delicious.
Seed + Mill
This is a healthy and satisfying breakfast that will keep you full for hours. Plus, it can be used with different types of fruit depending on the season. Apples (as pictured) and apricots work equally well!
Seed + Mill
Makes: 1 quart
This elegant and flavorful dish screams summer, featuring the very best of the season's harvest. It is a bit involved, but the beautiful and absolutely delicious results can't be beat. Bonus: it is the recipe on which the famous name-sake dish in the movie Ratatouille is based, so your kids might actually love it too!
Adapted from a recipe by Thomas Keller
Michelin-starred chef Gabe McMackin of the Finch has created this incredible dish featuring hyper-seasonal produce from Norwich Meadows Farm. When cooked, the rutabaga has a mild flavor with the texture of pasta that is perfectly balanced by the sweetness of spinach and spring onion, the bitterness of the dandelion greens, and the tang of farmers cheese and lemon. Asparagus and edamame add some excellent texture and flavor to an already nutritious dish. This "salad" comfortably feeds four as a starter or two as an entree.
Adapted from a recipe by Alison Roman
Spring clean your diet with this simple salad recipe from OurHarvest Brand Ambassador, Carlyn Rosenblum, MS, RD. Carlyn is the founder of MTHR Nutrition, a concierge nutrition service for women and families during pre-conception, pregnancy and postpartum. Her salad recipe includes the best - and most delicious - ingredients to support a healthy liver and kidney, aiding in effective detoxification that will help you feel great this Spring!
Carlyn Rosenblum, RD, MS
Dr. Ronit Kalman of Smart Life Health Coaching
These latkes are like potato drugs. As soon as the frying begins, the whole house circles the frying pan literally fighting over each crispy, crunchy latke as it's pulled from the oil. My dad Jeff does his best to fend off the swarming hordes, but the crowd always wins in the end. Make these once, and everyone will beg for them again.
We couldn't imagine Thanksgiving without a Green Bean Casserole and this one is as good as it gets.
Adapted from Bon Appetit
This no cook cranberry sauce is remarkably delicious and extremely simple to make. It is the perfect balance of sweet and tart.
Adapted from a recipe by Daniel Humm
This very easy recipe can serve as a delicious and versatile side dish to pretty much any meal. The amazingly flavored oil and resulting shallots can also be used as ingredients in other dishes to give them a little burst of sweet oniony flavor. This can be stored in the fridge in an airtight container for several weeks.
Adapted from a recipe in the Gjelina Cookbook
Created by Chef Nicole Craft, this dish highlights two peak season produce items - acorn squash and beets - and is the perfect accompaniment to any autumn dinner. Muhammara is also incredibly versatile and can be plated alongside other roasted vegetables like cauliflower or stand alone as a substitute for hummus to kick off any dinner party.
Chef Nicole Craft
This recipe is from Sara Ansari, a Manhattan-based & Paris-trained pastry chef. She brought this very special recipe back from her travels through Spain almost 15 years ago. It is an easy, no cook way to take full advantage of peak tomato season and the perfect dish for a hot summer day.
Sara Ansari, @twissmanor
This very simple pasta is remarkably delicious - in fact it may be the most delicious pasta we have ever made. It really is the perfect way to feature the summer sungold tomato bounty.
Adapted from a recipe by Mario Batali
Adapted from Detoxinista.com
Recipe Adapted from a Recipe by Smitten Kitchen
Adapted from a Recipe by Sam Sifton
Adapted from Smitten Kitchen
Adapted from a recipe from Melissa Clark
Adapted from Sheila Lukins, Epicurious
Adapted from myrecipes.com
Adapted from Martha Stewart
This amazing side dish brings out the natural sweetness of one of winter’s most readily available seasonal vegetables - turnips. Turnips tend to be underappreciated relative to other winter root vegetables. When cooked, they have a sweetness that doesn’t overpower a very mild, radish-like bite. In this preparation, we combine mashed turnips with whole milk and butter, then top them with fried onions to add a little crunchiness to a perfectly textured creamy mash. Serve them with a simple grilled steak or braised short ribs for a rich and hearty winter meal.
Adapted from a recipe by Ina Garten
Adapted from a recipe by Martha Rose Shulman at the New York Times
Adapted from Tyler Florence
Adapted from Karen Baar, New York Times
Cheesy, rich, crispy, and creamy, these potatoes have it all. If leftovers are something you want, don't make these - no matter how big the pan, they always seem to disappear. Tip: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes will. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.
Adapted from a recipe by Emily Weinstein at The New York Times
This rich, tangy mashed potato is very easy to make and has the perfect creamy texture. We prefer creme fraiche to sour cream as it has a thicker texture and richer flavor. Using Adirondack blue potatoes when in season will also give your tablescape a beautiful splash of color.
Rebecca Beyer Winik (inspired by a dish by Ina Garten)
It’s nice having a dish to serve as an appetizer or side that (1) can be made well in advance, (2) doesn’t require oven space for reheating, and (3) is easy to make and delicious to eat. This butternut squash and apple soup not only fulfills these three categories, but it also gets bonus points for showcasing some of fall’s best produce - bringing some incredible spicy and sweet flavors to the Thanksgiving table amidst an overly savory and otherwise indulgent meal.
Adapted from a recipe by Ina Garten
We know, we know, you hate Brussels sprouts. You were probably tortured into eating eating mushy and bitter sprouts because they were "healthy." This recipe is guaranteed to change your mind. Easy to make, roasting brings out the sprouts' natural sweetness (yes, they can be sweet). Even the kids will like them, we promise!
Michael and Rebecca Winik
I think this might be the most perfect Thanksgiving side dish you can imagine. 1. It is almost impossible to mess up, as it has just five ingredients. 2. It is insanely decadent, which is just fine by us on Thanksgiving. 3. It is ridiculously delicious.
Adapted from a recipe by John Besh
Adapted from a recipe by Daniel Boulud
Adapted from foodnetwork.com courtesy of Ina Garten
Adapted from a recipe on epicurious.com
This salad is sure to brighten your day! Sweet sungold tomatoes and corn balance the tangy feta, crunchy cucumber, and lemon dressing.
Rebecca Beyer Winik
Adapted from Sam Sifton, The New York Times
We almost never use a recipe when making pesto. Once you've made it a few times, you get a sense for the proportions that you like. What we have here is a guideline, but feel free to stray from this if you find it too garlicky (or not garlicky enough!), too cheesy (or not cheesy enough!), or too lemony. As with any recipe, it's important to taste as you go and adjust it to your tastes. You can always add more of something later on.
Created with inspiration
Cooking potatoes can be a bit of a fuss, between the peeling, the boiling, the mashing, and the subsequent clean-up of the pots, bowls, and utensils associated with each of those steps, which is why we almost never make them. Potato Dominoes, however, ranks up there as one of the least fussy and most delicious potato recipes we’ve come across. Like most of our favorite recipes, it requires just a few every-day ingredients, takes little time to prepare, and lets the oven do most of the work. The dish really is so simple that you won’t believe how delicious it comes out when it’s done. We like to think of it as an elegant cross between a baked potato and a potato chip: the edges of each thinly sliced potato are crisp and brown and just a little bit salty while the insides are soft smooth and just a little bit buttery. Honestly, they’re pretty addictive. Every time we make these potatoes, whether at a summer barbecue (they are perfect with a steak), a holiday meal, or a dinner party, we can barely set the dish down on the table before my family and friends start grabbing pieces with their fingers. Our family goes crazy over this recipe, and I’m sure yours will too! We usually go with Yukon Gold potatoes when making these, but they are just as delicious with sweet potatoes too!
Adapted from a recipe by Francis Mallmann
Adapted from a recipe by Ina Garten
During the summer, when blueberries are at their peak, we love the idea of showcasing their sweetness in a pie. But who wants to spend the time rolling out pie dough when you can be at the beach or in the pool? Not us! That's why we love these mini blueberry pies. Not only are they super delicious, but they come together so easily because there is no need to roll out the dough. Just divide it into the cups of the mini-muffin pan and pinch it into place with your fingers. Mix together the filling ingredients, fill the crusts, throw the pan in the oven, and within 30 minutes, you'll have perfect, scrumptious mini blueberry pies. Feel free to substitute other berries in here as you wish - any berry will do!
Adapted from Four and Twenty Blackbirds Cookbook
Beets and yogurt make a really great couple. Beets – whether red, white, golden, or chioggia – have an incredible sweetness, especially when roasted, that is complemented well by the creamy tang of plain yogurt. If you’re one of those people who doesn’t like beets because they’re too sweet for you (don’t be ashamed – we were once among you!), try this recipe out and you may just become a beet convert like us!The addition of lemon, cumin, and mint to the yogurt help heighten the tang of the dressing and give it a nice kick that pairs well with the roasted beets. This recipe works as well for an easy weeknight salad as it does as an elegant dinner party spread. The white dressing drizzled on top of the intensely colorful vegetables makes for a beautiful presentation that will surely “wow” everyone, from your kids to your neighbors to your in-laws.Try this out with a variety of beets, as we did, for a beautiful rainbow beet salad. Or, pick your favorite color to keep it simple. We love the yogurt dressing from this recipe, but you could also use Sohha’s garlic mint yogurt dip for an even simpler salad topper.
Adapted from Martha Stewart
Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the Southern Spanish region of Andalusia. This gazpacho is best served as a healthy lunch, in shot glasses as an hors d'oeuvres, or as the perfect pre-BBQ appetizer.
Adapted from a Thomas Keller recipe
This rhubarb puree is the perfect accompaniment to many dishes. It has a balanced sweet and tart flavor - we especially love using it in a cocktail or as an ice cream topping!
Adapted from a Recipe from The Kitchn
The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. It is the perfect topping to our favorite Swiss chard fritter recipe found here .
Adapted from NYTimes (Melissa Clark)
The fritters are just fine on their own, sprinkled with a bit of coarse salt, but they are the perfect vehicle for the beet yogurt dip that goes alongside. The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. You can find the beet yogurt dip recipe here .
Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)