Winter recipes
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Pumpkin Black Bean Chili with a Creamy Texture and a Bright Lime Finish
Pumpkin puree thickens this savory black bean chili, while a squeeze of lime keeps the flavor bright. A comforting vegetarian fall dinner that is easy to make ahead, with a vegan base.
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Orange-Glazed Carrots with Thyme: A Bright Side for the Holiday Table
These bright, buttery carrots simmer in orange juice before the pan juices reduce into a light glaze. Fresh thyme and a squeeze of lemon keep the flavor balanced while your oven stays free for the main course.
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Wild Rice Stuffed Butternut Squash for a Colorful Vegan Holiday Main
Tender roasted squash holds a savory wild rice filling with chewy cranberries and toasted pecans. These generous squash boats make a colorful centerpiece for a cozy fall dinner or Thanksgiving table.
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Apple Cinnamon Porridge with Golden Apples and Toasted Pecan Crunch
Tender cinnamon apples and toasted pecans turn a bowl of oatmeal into a cozy fall breakfast. The apples cook in a skillet while the oats simmer until creamy.
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Chocolate Pear Cake with Sunken Fruit and a Rich Chocolate Crumb
Tender pear halves nestle into a rich chocolate cake, staying visible on top as it bakes. This unfrosted fall cake makes an inviting centerpiece for afternoon coffee.
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Warm Apple Ginger Punch with Cinnamon and an Optional Splash of Rum
Apple juice, fresh ginger and whole spices make a fragrant warm drink for chilly evenings. Keep the pot alcohol-free and add rum only to individual mugs if desired.
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Golden Celeriac Schnitzel with Creamy Mash and Mustard Sauce
Crisp golden breadcrumbs surround tender celery root, served with rustic mashed potatoes and creamy mustard sauce. An inviting vegetarian dinner for cooler evenings.
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Rosemary Apricot Cookies with Jam Centers and Pine Nut Crunch
Pine nuts and a little rosemary give these apricot thumbprints a distinctive flavor. A small handmade cookie for an afternoon tea break.
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Warm Beet and Lentil Salad with Salty Feta and Toasted Walnuts
Tender lentils and sweet beets meet tangy feta and crunchy toasted walnuts. Serve this colorful salad warm for a fall lunch, or prepare the base ahead for an easy meal.