Freekeh with Kale, Butternut Squash and Smoked Salt

Freekeh, fire-roasted green wheat, is a perfect canvas for autumn vegetables. The grain’s smoky notes are enhanced with smoked paprika (pimentón in Spain) and smoked salt. This dish is great for entertaining, as it can be served at room temperature or made a day ahead and reheated. It is also delicious made with farro or red or black quinoa.

Spinach Gomaae

Warm Golden Beet, Goat Cheese and Basil Pesto Salad

BEST Sweet Chili Recipe

Chili can be hit or miss with many kids. But this Sweet Chili Recipe is always a favorite with everyone who tries it!

Amy’s “Wagon-Draggin’, Lid-Poppin’” Golden Creamy Cauliflower Soup

Heirloom Violetta di Sicilia Cauliflower with Ras el Hanout, Harissa and Yogurt

BEST Sweet Chili Recipe

Chili can be hit or miss with many kids. But this Sweet Chili Recipe is always a favorite with everyone who tries it!

Rigatoni with Roasted Cauliflower and Crispy Capers

Braised Collards in Tomato-onion Gravy

Traditional Southern collards are cooked with fatback, ham hock, or bacon grease. There’s a lot of flavor in that fat, so when you eliminate it, you need to bump up the flavor elsewhere. Charring the tomatoes before adding them to the gravy is a great way to add a smoky, umami-rich note without adding fat or calories.

Heirloom Spigarello Greens with Pancetta, Goat Cheese, Dried Figs and Mustard Vinaigrette