Cheesy Challah Jalapeño BitesServe these cheesy jalepeño bites as a side dish to soup like tomato or minestrone, or just on their own. They're that good!One Pot Winter Veggie PastaThis vegetable pasta is made in one pot, which means only one dish to wash! Buy pre-cut squash to make dinner even faster and easier.Firey Harissa Wings with Tahini Dipping SauceNo need for bleu or ranch here! Tahini, or sesame seed paste, is the perfect base for a dipping sauce for these wings, and still goes so well with celery!Hearts of Palm Salad with Creamy Avocado DressingThis salad is perfect to serve as an appetizer, but is also hearty enough for lunch or even a light dinner. Add salmon for a twist!Spaghetti Squash PuttanescaThis gluten-free riff on a classic dish is perfect for your Meatless Mondays, or any other day of the week. Fresh tomatoes make this dish even better!All-Purpose Shaker VinaigretteThis Shaker Vinaigrette will become a staple in your fridge after you've tried it. Perfect for salad, grilled veggies, or chicken!Roasted Broccoli with Sun-Dried TomatoesRoasting broccoli florets at high heat is like a hands-free "sauté." Half-moons of lemon flavor the broccoli during roasting and become caramelized, tart, and tasty. Serve this roasted broccoli with sun-dried tomatoes, pine nuts, and parmigiano dish as a vegetable side or atop lightly dressed pasta.Potato Salad with Basil Pesto and Sun-Dried TomatoesUnlike most potato salads that hold well for hours (if not days), this potato salad with basil pesto and sun-dried tomatoes is best served right away when the potatoes are warm and tender and the pesto is still a vibrant green. Note: You can make the pesto up to 2 days ahead. Olive Oil Mashed PotatoesRun out of butter, or looking for a different way to make potatoes? Try these olive oil mashed potatoes and you won't want them any other way!Warm Lentil Salad with Spinach, Walnuts, and AppleFrench lentils, also known as lentils de Puy, have a firm texture that holds up well in salads. Prep the rest of the ingredients while the lentils cook, then toss greens and lentils together. Serve warm with a baguette and cheese. 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.Light and Hearty Lemon Buttermilk Pancakes with BlueberriesStart the day with a healthy, fluffy stack of pancakes.
