Crispy Carrot Chips with Pomegranate KetchupEveryone will love these crispy carrot chips with pomegranate ketchup. This is an excellent quick and easy side dish for any night of the week.Crunchy Cereal VeggiesThis crunchy cereal veggies dish is a crunchy sweet snack that uses your favorite cereal! We recommend a cereal that uses an iconic captain as their spokesperson.Vegan Farro Bowls with Miso VinaigretteFarro bowls are popular now, and this is one of our favorite variations! Filling enough to get you through the day or for dinner when you don't want soup.Tomato Orange Chicken MeatballsThere's a lot to love about meatballs, so make some chicken meatballs for an even healthier version without losing the fun! Orange zest lends brightness to the sauce.Barigoule of Autumn VegetablesA twist on a French classic, this dish is perfect for fall veggies and will help usher in the colder weather without being too heavy.Fall Vegetable MinestraCubes of colorful butternut squash and chopped kale make this warm fall vegetable minestra soup perfect for the harvest. Sautéed aromatic vegetables - carrots, celery, and onion - flavor the broth, and a drizzle of olive oil and a sprinkling of Parmigiano round it out. Serve with garlic toasts.Basil and White Bean HummusBaby spinach echoes the basil in this basil and white bean hummus recipe, imparting a vibrant green hue to this summery dip. The carrots are a great pairing, though you can also serve this as a spread on sandwiches or as a dip for almost anything that’s dip-able. Porcini and Mozzarella FarrotoFarro can be cooked like risotto, following the same stir-and-absorb method. Serve this double- mushroom version as a vegetarian main course or as a side for a rich main, such as braised short ribs. Barley MinestroneThis rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way of adding flavor. When you finish off a wedge of Parmigiano, just stash the rind in the freezer so you always have it on hand when you need it.Kale and White Bean Soup with SausageThis garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup’s complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.
