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Kabocha Squash Mash
By Allen Lim, PhDAny seasonal variety of squash, including pumpkin, will work with this
simple recipe.
Recipes
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Broccoli Soup With Smoked Trout and Chives
By Allen Lim, PhDServed hot or cold, this is a simple soup you can enjoy throughout the year. For a vegetarian version, skip the smoked fish and finish it with a splash of good extra-virgin olive oil.
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Warm German Potato Salad
By Allen Lim, PhDPeople typically associate potato salads with summertime grilling, but a warm potato salad like this one belongs on the table with hearty meals in the fall and winter months, too.
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Holiday Spiced-Nut Mix
By Laura FogelbergAn easy, healthy, and delicious nut mix for your holiday parties.
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Radicchio Slaw
By Allen Lim, PhDThis is a fresh, tart slaw that pairs well with rich chicken, beef, and pork. It’s also tasty on an omelet. The pickled green peppercorns and capers are readily available from Italian or Mediterranean markets, but you can add any salty pickled item that appeals to you.
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Paleo Pumpkin Bread
By Elana AmsterdamThis recipe features fresh, roasted pumpkin, which is easy and so much more delicious than canned. You’ll make more roasted pumpkin here than you’ll need for one loaf; visit ElanasPantry.com for more pumpkin recipes.
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Chili-Cheese Muffins
By Elana AmsterdamThese quick muffins and a side of eggs make for a tasty and hearty breakfast.
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Sundried-Tomato-Walnut Tacos With Avocado Crema
By Haile ThomasTeen chef and health advocate Haile Thomas shares her recipe for vegan grain-free tacos.
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Cinnamon Coffee Cake
By Elana AmsterdamThis simple-to-make baked treat from Elana’s Pantry delivers on flavor and whole-food goodness.
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Millet Cherry Bars
By Matthew KadeyThese gluten-free energy bars from the new book Rocket Fuel are easy to mix up for a pre- or postworkout snack.
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Roasted Squash With Curry and Turmeric
By Robyn YoukilisThis dense winter-squash dish is nourishing for your body and satisfying for your belly. Make it a part of your weekly cooking routine.
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Kale, White Bean, and Fennel Soup
By Robyn YoukilisThis tastes like a gourmet soup that took days to prepare, but it actually involves little hands-on work.
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Spiced Raw Veggies
By Robyn YoukilisNot only do many spices naturally boost your metabolism, they’re also delicious. These spice mixes will make you much more likely to opt for raw veggies when you’re looking for something to munch on in the afternoon.
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Belly-Friendly Burger
By Robyn YoukilisThis versatile burger recipe can be made with turkey, chicken, grassfed beef, fish, or black beans.
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Sautéed Wakame and Green Beans
By Crystal June MaderiaThis calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.
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Good Gut Water
By Robyn YoukilisThis flavored water combines natural diuretics and detoxifying ingredients in one delicious glass, providing a great way to beat the bloat.
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Spicy Mustard-Greens Sauce
By Bryant TerryTry pairing this sauce with some grilled corn on the cob, or use it as a wonderful spicy condiment for other dishes. I also use it to season couscous and grains by incorporating a few tablespoons before adding water to cook.
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Smoky Pili Pili Sauce
By Bryant TerryAfrican bird’s-eye chilies have grown wild for centuries in Malawi, South Africa, Ghana, Nigeria, Zimbabwe, and Mozambique. They are the main ingredient in this sauce, which is popular throughout Africa. If you can’t find bird’s-eye chilies, you can substitute another pepper, like serrano, which will be milder, or a habanero, which will be hotter. Drizzle this hot sauce over fritters or any other main dish.
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Pomegranate Peach Barbecue Sauce
By Bryant TerryAlthough this version is a bit thicker than a typical barbecue sauce from my hometown of Memphis, the important characteristics are all here: It’s tomato based, tangy, and sweet from rich pomegranate molasses and fresh peaches. Enjoy this sauce over grilled or roasted vegetables, or add it to beans or black-eyed peas for a new take on baked beans.
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Blackened Seasoning
By Bryant TerryBlackening is a Cajun technique in which food is coated with a medley of spices and cooked over high heat, usually in a cast-iron skillet or on a grill. To give your food big, complex flavors, toast whole spices, then pulverize them in a mortar or spice grinder. This blackened seasoning pairs well with vegetables like the grilled okra seen here.
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Braised Radishes With Honey and Black Pepper
By Michael AnthonyBraising softens radish roots and tempers their spicy rawness. The sweet honey and aromatic black pepper in this recipe complement, rather than detract from, the character of the radishes, and the browned edges of the radishes themselves add a flavorful touch.