As the fall rolls in, you can put on some sweatpants and curl up with a cozy blanket. But you also need to nourish your belly with the flavors of the season. We’ve made a list of some of our best fall recipes which just happen to be plant-forward. Brussels […]
Makes 8 servings A chimichanga is essentially a fried burrito, so this recipe starts with a homemade tortilla dough. Don’t be intimidated (also don’t be afraid to substitute prepared burrito-sized tortillas)! The dough comes together easily for a tender, crisp exterior. The filling is made up of chayote, a tender […]
Makes 10 servings Chayote is a tender-skinned squash common in Latin American cuisine. It is mild in flavor and can be eaten raw or cooked. If it isn’t stocked by your local market, you should be able to find it at a specialty market. Ingredients 3 chayotes, peeled and thinly […]
Makes 4 to 6 servings The basil is a nice bright flavor in this quick and easy broth, but you can use whatever herb you may have on hand. Substitute zucchini for the yellow squash, if necessary. We like to serve this with puréed roasted peppers or sun-dried tomatoes, if […]
This cozy soup gets its creaminess from the rich auyuma squash and a last minute addition of coconut milk. Check your local Latino market for a variety of hard-skinned squashes for the soup. Ingredients 1 tablespoon olive oil 1/2 lb white onion, chopped 2 stalks celery, chopped 1 tablespoon minced […]
Makes 4 servings We love an easy recipe to use up our favorite summer farmers’ market finds, like summer squashes and tomatoes, and this fits the bill. This dish comes together in 20 minutes, and it’s perfect served alongside a nice green salad and some crusty bread. Feel free to […]
As we ease into autumn, we can finally celebrate the return of roasting—especially vegetables. We love roasting because it is one of the most delicious ways to enjoy seasonal fall produce, like hard-skinned squash, cauliflower, fennel, and Brussels sprouts (color = flavor), as well as incredibly easy and hands-off. Even […]
Despite the abundance of pumpkin-flavored foods at every turn, we spend surprisingly little time handling actual pumpkins. After all, as proponents of “homemade is best,” an apple pie starts with apples, a cherry pie starts with cherries. But a pumpkin pie starts with…a can of pumpkin purée? Using prepared pumpkin […]
Makes 6 to 8 servings This flavorful beef stew comes from Tuscany, where it’s ideal with the region’s famed red wines. Guanciale is cured pork jowl, which you can find in some Italian specialty markets. Pancetta makes an acceptable substitute. Ingredients 4 oz guanciale or pancetta 8 oz cipollini or […]
Makes 6 servings Ingredients 2 tablespoons olive oil 2 tablespoons minced ginger 1 cup diced onion 1 1/2 cups diced leeks (white and light green parts only) 5 garlic cloves, minced 1 1/2 tablespoons curry powder 2 1/2 cups peeled diced pumpkin or butternut squash 1 zucchini, diced 3 1/2 […]
Makes 4 to 6 servings Ingredients One 3-pound pumpkin (or use 1 1/2 cups of canned pumpkin) 1 quart chicken or vegetable broth 1/2 cup extra-virgin olive oil 1 medium yellow onion, minced 1 1/2 cups carnaroli or vialone nano rice 1/2 cup (1 stick) unsalted butter, cubed 3/4 cup […]
Makes 4 to 6 servings Ingredients 1 small winter squash, such as acorn or butternut 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, or as needed Kosher salt, to taste Freshly ground black pepper, to taste 2 tablespoons chopped marjoram 5 cups Chicken Broth 1 lb 8 oz sweet […]