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Choose from herb focaccia, stuffed acorn squash, baked gnocchi alfredo, cauliflower gratin, cabbage salad, mushroom gravy—the list goes on! And in case you didn't know, they all make delicious ...
Each dish comes together in just 30 minutes or less, and they’re packed with hearty winter produce like carrots, broccoli, leafy greens and cauliflower for a satisfying and delicious meal.
This roasted cauliflower with tahini-yogurt sauce takes simple roasted cauliflower to new heights with bold, Middle Eastern and North African–inspired flavors. Harissa sauce adds spice and ...
These green beans come with a treat: 8 cloves of creamy, buttery garlic that get air-fried alongside the green beans for bites of roasted garlic that don’t involve turning on your oven.
Preheat the oven to 350°. In a large roasting pan, stir together the coconut milk, brown sugar, garlic, ginger, chile, cinnamon, cloves, cardamom and nutmeg. Add the squash and turn to coat thoroughly. Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender. Increase the oven temperature to 425°. Uncover the pan.
Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). 3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley.
Blanched fresh green beans and buttery sliced mushrooms, onions, and garlic get tossed with a creamy béchamel sauce and pillowy gnocchi, then baked until bubbly. Seriously. Seriously. That’s it.
Roasted Spaghetti Squash with Kale. Spaghetti squash is a sweet, stringy winter veggie that mixes well with fresh kale in this easy holiday side dish. Get the Roasted Spaghetti Squash and Kale recipe.