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Nuts

Wheatberry, Roasted Cabbage, and Toasted Almond Salad with Ginger-Soy-Lemon Dressing

A great grain salad – like this one – has texture, umami and flexibility. Make it ahead!

Soba Noodles with Cabbage & Fried Almonds

From Joe Yonan's cookbook, Mastering the Art of Plant-Based Cooking, comes this easy salad-supper with robust flavor.

Honey Pecan Rugelach Bars

Truly holiday-table worthy, these rugelach "bar" cookies layer a tender dough with a deeply flavorful filling.

Brown Rice & Cauliflower Bowl with Crispy Chickpeas, Avocado, Pine Nuts, and Limey Sauce

Here's how to hit all the flavor and texture notes in a one-bowl supper.

Rosemary Butter-Roasted Walnuts

To nibble with drinks or to top a salad - excellent either way.

Chile Rice with Green Beans and Toasted Pecans

As a supper or a side, this is satisfying comfort in a bowl.

Roasted Squash on Cornmeal Pancakes with Cranberry-Maple Butter

This hearty seasonal dish honors Indigenous ingredients and makes a nice vegetarian option for the holiday table or a casual supper any time.

Colorful Quinoa and Fruit Salad with Tomatoes and White Beans

We’ve managed to pack a whole lot of good-for-you, colorful ingredients into this one tasty salad.

Warm Salad of Farro, Brussels Sprouts and Spinach with Cilantro and Peanut Vinaigrette

A perfect bridge from winter to spring, this light grain salad features a warm stir-fry of Brussels sprouts and a peanut vinaigrette.

Quick-Roasted Butternut Squash with Cranberry-Ginger Butter and Toasted Walnuts

A zesty butter gives a quick flavor boost for roasted squash.

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