Get the best of seasonal flavors with these wholesome dinners, including Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad, Spaghetti Squash with Turkey Meatballs, and Roasted Fall Vegetables with Lentils.
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Just make sure you cut everything to about the same size for even roasting. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Inspired by dal with raita, this takeout-makeover is naturally nutritious and free of butter.
The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritionally speaking, they're hard to beat, topping the list of superfoods with plenty of protein, fiber, vitamin C, potassium, and beta-carotene. Plus, they're low in calories (just 49 per cup), making them the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.
This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.
Packed with antioxidants, this dish is as healthy as it is flavorful. It uses a lightened-up bechamel sauce, so you get the richness without the butter.
Layer-and-bake dishes offer ways to turn leftovers into something luscious -- and they're ideal mediums for healthful ingredients. In this dish, a little Gruyere cheese provides a decadent texture, while sweet potatoes, leeks, and tangy grated apple make the dish especially moist, so you can use less fat.
A hearty whole grain with an unmistakably buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try them in this seasonal vegan recipe.