Butternut Squash and Heirloom Bean Chili
A vegetarian chili with a robust meaty quality. Serve it alongside a bowl of rice or with cornbread.
Barbara Kingsolver’s Eggplant Papoutzakia
A Greek-inspired recipe from Barbara Kingsolver's narrative Animal, Vegetable, Miracle.
Grilled Garden Vegetables with Caesar Romaine Lettuce
A bounty of squash, onion, bell pepper and olives are the basis of this wonderful side dish salad. Young tender squashes make for a more pleasant presentation, but by all means when you find that huge squash in your garden…use it.
Roasted Tomato & Garlic Spread
Here's a spread for crackers or wraps that's packed with delicious roasted tomatoes.
Caesar Salad Cups
Caesar Salad is a classic, and I just love eating it in these cups. My mom made them once and I liked them so much, I kind of stole her idea.—Jack Witherspoon
Vermont Baked Beans
Baked from dried beans, this hearty side dish is slightly sweet with the flavor of maple syrup and so much lighter and fresher tasting that meat-laden baked beans.
Roasted Vegetable Chili
Roasting the vegetables adds sweet, smoky flavors to the chili; the roasted squash thickens the sauce. Add shredded rotisserie chicken for extra protein.
Tomato Lentil Chili
Bulgur and lentils team up for a quick-cooking, high-fiber vegetarian chili that is perfect for fall.
Roasted Brussels Sprouts with Bacon and Brown Butter
Give these Brussels Sprouts a new name to tempt the kids into eating them. They'll love the browned butter and bacon. Barbie Cabbages, anyone?
Green Beans with Figs and Pumpkin Seeds
A sauce for green beans that both kids and adults will love.
Green Beans with Maple Mustard Glaze
A sweet-tangy sauce for green beans that kids will love. You can make it a day ahead.