Chard with Orange and Almonds

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Chard + orange + almonds is one very happy ménage à trois on a plate.

Basic DIY Kimchi

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Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.

Vegetarian Black Bean Chili with Squash

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Tempeh is a firm, chewy cake made from fermented soybeans, and its dense texture makes it a hearty stand-in for meat. Tempeh does well marinated—it really soaks up the flavors. Butternut squash adds even more [...]

Lemony Kale Salad

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This may sound like a strange one, but "massaged" kale becomes tender and almost juicy. Paired with nutty sunflower seeds, it's a hearty, delicious salad. 1 bunch kale, zipped, cleaned and chopped or torn sea [...]

Creamy Lemon Dressing

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I made this dressing one day when I was craving a lemony tahini dressing, but found myself without tahini. Almond butter made a terrific stand-in. Feel free to use tahini, or even peanut butter, in [...]

Winter Shakshuka with Butternut Squash

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Our Winter Shakshuka gives the popular Israeli dish a cool-weather spin with a thick sauce made from roasted butternut squash.

Crispy Mustard-Coated Brussels Sprouts

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These Brussels sprouts will go down in my history book as the sprouts that flipped my daughter from a sprouts hater to a sprouts lover. In the space of 30 seconds, she went from “Ewww, [...]

Curried Cauliflower “Steaks”

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This is our go-to weeknight meal. Everyone—including our 9-year old daughter—loves these. The number of “steaks” you get off of each cauliflower depends on the size of the head. And don’t worry if you get [...]

Roasted Butternut Squash with Shallots

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This super-simple side dish is terrific on its own or as a base for other creations, from soup to tacos and quesadillas to pasta and pizza.

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