RECIPES BY COURSE

Breakfast

Breakfast Smoothie

Appetizers

Ricotta Tartines

Salads

Asparagus and Hard-Boiled Egg Salad
Asparagus, Green Bean and Edamame Salad
Brussels Sprouts Salads
Cauliflower and Radicchio Salad
Chickpea, Artichoke and Roasted Red Pepper Salad
French Lentil Salad
Roasted Carrots with Labneh
Shredded Raw Beet Salad
Sweet Potato and Arugula Salad
Winter Pasta Salad

Soups and Chilis

Butternut Squash Soup with Mushroom and Pine Nut Garnish
Carrot and Fennel Soup
Confetti Chile
Creamy Corn Soup
Stracciatella with Meatballs and Pasta
Weeknight Tomato Soup

Entrees

Chili Rubbed Chicken Thighs
Marinara Sauce
Spaghetti and Meatballs

Sides

Easy Barbecue Beans
French-Style Deviled Eggs
Green Beans with Herb Finishing Salt
Late Summer Vegetable Sauté
Roasted Cauliflower with Dates and Olives
Roasted Green Beans and Red Peppers with Harissa and Pistachios

Desserts

Blueberry and Peach Crumble
Chocolate Blueberry Cake with Mascarpone Topping, Wild Blueberry Syrup, and Lemon Zest
Chocolate Ganache and Strawberry Jam on Buttered Toast
Chocolate Pots de Crème
Cranberry Almond Shortbread Tart
Raspberry Swirl Cheesecake Squares
Year-Round Chocolate Soufflé Cakes with Ganache Filling

Snacks

Asian Honey Sesame Wings
Cherry Oat Squares
Chocolate Pots de Crème
Lemon Yogurt Quick Bread
Less is More Chocolate Cinnamon Bread
Raspberry Lemon Bars
Raspberry Swirl Cheesecake Squares

Condiments

Buttermilk Dressing for Dunking
Cava-Style Harissa
Cranberry Citrus Relish
Easy Barbecue Sauce
Everyday Vinaigrette
Herb Finishing Salt