Roasted Winter Squash with Cornbread Stuffing
Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down…
Summer Berry Frozen Yogurt
Blueberries, blackberries, strawberries—you choose, then churn them up into a not-too-sweet frozen treat.
White Beans with Sun-Dried Tomato Vinaigrette
Though this recipe is under 400 calories, Manchego still adds a rich, piquant flavor.
Fresh Tomato Salad with Sweet Onion and Basil
Simplicity of ingredients and preparation is what brings out the best of the season’s fresh tomatoes.
Bombay Sweet Potatoes
For a change of pace from marshmallows, flavor your sweet potatoes with Indian-style spices.
Teresa’s Breakfast Frittata
Similar to a Spanish tortilla, this frittata with potatoes and bell pepper is just as good for dinner as it is for breakfast.
Roasted Vegetable Crepes
Thin pancakes with a savory vegetable filling are great for dinner or brunch.
Sauteed Brussels Sprouts
Slicing Brussels sprouts helps them cook quickly and develop a browned, toasty flavor.
Pumpkin Frozen Yogurt
Combat seasonal limbo by welcoming autumnal pumpkin flavors in a refreshing frozen yogurt.
Fresh Cranberry Relish with Pecans
This recipe is great leftover and will keep about a week in the refrigerator.