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This hearty, flavorful soup of root vegetables and lentils is perfect for chilly fall nights, and it makes your house smell heavenly! The golden beets give it a unique pop of flavor.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This works great as an appetizer or salad. Have your guests stuff the figs while you wash the greens. Then roast them and serve warm.
www.delish.com
A roast chicken so classic you'll want to make any day of the week.
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Get Lasagna of Roasted Butternut Squash Recipe from Food Network
cooking.nytimes.com
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
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Turnips often are overlooked, but their deep earthiness brings body and flavor to this lovely autumn dish.
www.simplyrecipes.com
Bok choy is quick and easy! You can make bok choy that is simple yet delicious in just 15-minutes. All you need is baby bok choy, olive oil, garlic, green onions, and roasted, salted cashews.
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This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and it's a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.
www.chowhound.com
This Leek Coulis recipe is based on a culinary masterpiece from Gluten-Free Girl. My description will certainly not do it justice and I'm fairly certain my vegan...
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
www.chowhound.com
Enjoy the flavors of spring with this simple, elegant salad tossed with chives, tarragon, and a light vinaigrette.