The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
We used whole-grain bread to make this sandwich, but the combination of fresh vegetables and cheese also works well tucked inside pita bread or a whole-wheat wrap.
If the cranberry mixture gets too thick, add a tablespoon of water and whirl it around in the food processor. You can also make this in an 8-inch springform pan; it'll be very full, so you should cook over a foil-lined baking sheet. Cook time will be the same.
Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. It's an easy meal that satisfies vegans, carnivores and gluten-free eaters alike.
Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.
Cook up as many pizzas as you want tonight, and freeze the rest. The key to the deliciousness (and believe us, these cheesy pizzas are amazing) is to make fresh ricotta cheese, which is more moist and creamy than store-bought. It's fast and easy to do in the microwave.
