Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.

This easy gratin starts with roasted cauliflower and sautéed leeks, then pairs with fontina cheese, cream, and fresh thyme. It's comforting and delicious, but beware, it's also rich. So don't eat the whole thing yourself!  

Serves 4 as a side

A big hearty frittata is nice, but a quick mini frittata packed with greens makes a fast, healthy supper.

Easy to prepare on a weeknight, this creamy baked pasta is one everyone in the family will like.

Feta cheese, hidden veggies and a tangy glaze make a light, flavorful meatloaf.

Bursting with flavor, this versatile spread keeps well in the fridge for about a week, and you can use it on toast (Grilled Toast with Whipped Lemon-Thyme Feta and Summer Squash) , with pasta, added to eggs and frittatas, or in salads. Start with good quality feta and crumble it just before processing. (Don’t buy pre-crumbled feta).

Just because you cook pasta doesn’t mean you have to cook the pasta sauce.

Lovely green spinach leaves are the inspiration for a greener basil pesto.

This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.

A hearty multi-grain bread makes the perfect foil for the richness of the avocado and blue cheese.