Recipes

Roasted carrots are finished warm with crumbled feta, lemon zest and juice, parsley, and dill for a bright, savory side.

Tender bell peppers hold a warmly spiced rice-and-chickpea filling, with tomato sauce for baking and cool yogurt to finish.

Individual pumpkin pies pair a gently spiced custard with crisp pastry shells. Briefly baking the shells before filling helps the bottoms stay firm; chilling sets the custard.

Tender beef meatballs simmer in a paprika-scented tomato sauce, finished with a little cream and spooned over white rice.

Roast pumpkin until its edges brown, then blend it with white beans and thyme for a smooth, savory soup. Crisp toast spread with lemony herb cheese turns four generous bowls into a simple autumn supper.

Shredded chicken is folded into a thick tomato-onion sauce, then baked under golden shortcrust lids in six individual pies. Chill the filling before assembly for cleaner portions and crisper pastry.

Browned mushrooms, pearled barley, carrots, and celery simmer together in vegetable broth for a thick, one-pot supper. A little lemon and parsley brighten the bowl at the end.

Sweet earthy red and golden beets meet tangy goat cheese and peppery arugula, finished with a bright balsamic-lemon dressing. Roast the beets ahead if you like, then assemble the greens just before serving.

Twelve skillet-browned farmer-cheese pancakes are served with a quick tart cranberry sauce and cool sour cream.

Four browned pork chops get a measured cumin-lime seasoning, with crunchy cabbage slaw and a quick tomato-cilantro salsa on the side.

Tender roasted sweet potatoes and broccoli are finished with a bright orange-Dijon dressing. This vegetable-and-starch recipe is a side dish, not a complete main meal.

Roasted cauliflower and chickpeas seasoned with cumin and smoked paprika are served in flexible flatbreads with avocado mash, cilantro, red onion, and lime.