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Cashew butter and date smoothie with banana, blueberries, and flax is a dreamy and creamy on-the-go breakfast that is vegan too!
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Poppy seeds add crunch and richness to these bite-size tea cake cookies that are rolled in powdered sugar.
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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
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Five minutes of high pressure is all you need to get a smooth, fragrant applesauce - the Instant Pot® does all the work!
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Get Whole Roasted Turkeys with Fennel Spice Rub Recipe from Food Network
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Soft at first, these cookies harden into 'dunkers' after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise - lemon and almond are good.
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
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Oranges, mangoes, and chia seeds come together in this bright orange smoothie that is perfect for a pre- or post-workout drink.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.