Quick Braised Lentils with Blistered Tomatoes and Kale

The last of summer tomatoes enliven this dish and, when blistered, add sweetness and brightness. Fall kale is plentiful this time of year, and pairs well with earthy lentils and crumbled goat cheese. To save time with this recipe, buy pre-cooked lentils, which can be found at many upscale markets....

Quick Chickpea Biryani

Biryani is a fragrant and flavorful rice dish hailing from India, and varies greatly from region to region. This version is vegan and features chickpeas as the protein, minimizing the cooking time significantly....

Roasted Cauliflower Pasta with Parsley and Toasted Walnuts

Together with the toasted walnuts, this fall inspired dish boasts more cauliflower than actual pasta, making it a healthy, veggie-forward meal. Feel free to substitute or include other vegetables like roasted broccoli, peppers, or root vegetables to the mix....

Lentil Salad with Roasted Carrots and Labneh

The earthy taste of lentils goes perfectly with the earthiness of root vegetables. Carrots, roasted to a caramel sweetness, seem to be a particularly felicitous match....

Simple Chestnut Soup

It’s a delicate puree of boiled and peeled chestnuts, celery, carrots, onions, and broth....

Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer....