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Cauliflower-Manchego Gratin
By Betsy NelsonThis creamy, comforting gratin is a cinch to make. If crème fraîche is not available, sub heavy whipping cream or sour cream.
Ingredient: Vegetables
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Thai Pork Lettuce Cups
By David Perlmutter, MDThis zesty mix makes a light and refreshing lunch that is a cinch to pull together. It can be served atop lettuce leaves, or wrapped inside them for a gluten-free spring-rolls presentation. Ground chicken, turkey, or lamb may be substituted for the pork.
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Eggs Benedict With Zucchini Pancakes
By David Perlmutter, MDDitch the English muffin and place your ham, eggs, and hollandaise sauce atop crispy, delectable zucchini pancakes made with almond meal. Grain-free goodness!
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Spring Spinach and Leek Soup
By Experience Life StaffBlending seeds into soups and stews adds a naturally creamy quality to the dish. This soup is delicious served warm or chilled.
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Pork Loin With Mole Verde
By Betsy NelsonServe this traditional piquant dish over brown rice or with sprouted tortillas.
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Winter Citrus Salad With Parsley, Fennel and Walnuts
By Dara Moskowitz GrumdahlLiven up your winter with this fresh salad.
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Sweet Potato and Pork Green Curry Stew
By Betsy NelsonSweet potatoes add a contrasting sweetness to spicy green curry. You can substitute chicken, shrimp or tofu for the pork.
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Sweet Potato and Collard Greens Salad
By Betsy NelsonQuick to prepare, this combination of superfoods makes a colorful side dish. You can substitute Swiss chard, spinach or kale for the collards.
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Bryant Terry’s Molasses, Miso and Maple Candied Sweet Potatoes
By Betsy NelsonEnjoy an earthy, candied sweet potato dish this Thanksgiving!
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Exotic Mushroom and Millet Soup
By Cary NeffToasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.
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Coconut Millet Salad
By Cary NeffA nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.
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Quenelles of Millet Polenta
By Cary NeffCooked like polenta and presented like a French quenelle (an oval-shaped dumpling), this recipe has complex and complementary flavors to enhance stews, meats or other protein entrées.
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Tofu and Napa Cabbage Rolls With Dipping Sauce
By Cary NeffPairing tofu with sweet napa cabbage makes a wonderful and elegant vegetarian entrée. Feel free to omit the tofu altogether and just go with the veggies.
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Apple Cabbage Coleslaw With Poppy Seed Vinaigrette
By Cary NeffApples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.
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Stir-Fried Chicken and Vegetables With Coconut Curry Sauce
By Cary NeffJulienned savoy or napa cabbage is the perfect addition to any stir-fry. Add the cabbage at the beginning of the cooking for mellow flavor and texture — or toss in near the end to retain its crisp freshness.
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Baked Italian Acorn Squash
By Cary NeffIn the fall, sweet and slightly caramelized baked squash is a real treat. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple syrup.
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Red Snapper Scented With Orange and Olive Oil, Baked in a Foil Package
By Cary NeffBaking fish in foil packages keeps it moist and steeps it in the flavors of any added ingredients. Drizzling olive oil over hot fish just before serving creates an amazing aroma and deepens the flavors of the fish, herbs and vegetables.
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Turkey Barley Soup
By Betsy NelsonHomemade turkey stock is a great base and perhaps the most important part of this wholesome soup. With its whole barley, carrots, celery, onion, kale, and chopped fresh parsley and cubed turkey meat, you have truly nurturing soup.
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Turkey Gravy
By Betsy NelsonServe this delicate yet deeply flavorful gravy warm over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.
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Wild Rice Mushroom Stuffing
By Betsy NelsonWith earthy ingredients like mushrooms, apples and wild rice, this is a richly flavored, gluten-free alternative to packaged bread-cube stuffing.
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Turkey Curry
By Betsy NelsonLeftover turkey makes an excellent curry dish, especially when served with brown rice. If you don’t have all these spices on hand, don’t be shy about buying them (most are available in small quantities in the bulk-spice section of natural markets).