Blueberry Pancakes

Fennel, Pear, Grapefruit, and Pecan Salad

Buttered Radishes

Classic Mashed Potatoes

Sweet Potato Gratin

Pasta with Pumpkin Sauce

Adapted from

8 ounces penne or other short pasta
1 cup roasted pumpkin puree
1 cup veggie broth (or reserved pasta water)
1/2 cup half-and-half (regular, fat-free, or vegan)
2 tablespoons olive oil
Fresh herb options (choose one)
Ӣ 2 teaspoons fresh rosemary, sage, or oregano, chopped; OR:
Ӣ 2 tablespoons fresh basil or Italian parsley,
chopped, plus a few sprigs for garnish

Roasted Pumpkin Soup

Recipe by The FruitGuys

2 cups pumpkin puree (see Cook’s note)
1/2–3/4 cup onion, finely chopped
3 tablespoons butter or olive oil
1/2 teaspoon salt
1 teaspoon–1 tablespoon sugar (optional)
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1/4 teaspoon nutmeg
A pinch to 1/4 teaspoon cayenne pepper
2–3 cups vegetable broth

Sautéed Corn and Peppers

Adapted from

2 teaspoons vegetable oil
1 cup corn kernels, cut from the cob
1 red bell pepper, or 2–4 smaller mild to medium peppers—stems, seeds, and membrane removed, cut into 1/4-inch dice
Pinch of red pepper flakes
1 teaspoon fresh oregano, thyme, parsley, or chives, minced (optional)
Salt and pepper to taste


Bok Choy en Provence

Adapted from Gourmet


2 tablespoons olive oil
2 large garlic cloves, minced
1/4 teaspoon dried thyme
1 bay leaf
1 teaspoon orange zest
2 heads baby bok choy, bases removed, rinsed well, and cut into 2-inch pieces
2 medium tomatoes, chopped
1/4 cup Kalamata olives, pitted and chopped
Salt and pepper to taste


Easy Apple Crumble

Adapted from

4 medium apples, sliced—around 4 cups (see Cook’s note)
1 tablespoon lemon juice
1 tablespoon granulated sugar
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup oats
1/4 cup (4 tablespoons) butter, softened
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Heavy cream or ice cream (optional)