When winter is getting me down, this is what I make. I've found roasting Roma tomatoes is about the only way to make a store-bought tomato bought in the dead of winter taste "real."
This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
The juice of a whole lemon balances the robust flavor of basil in this flavor-packed vegetarian pasta meal. The white beans and Parmesan cheese add protein.
Here's a great way to use summer's abundant squashes. Toasted pine nuts and briny kalamata olives make this salad a standout. Prep and Cook Time: about 1 1/4 hours. Notes: Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.
Steamed butternut squash, kale and quinoa topped with a southwestern tahini sauce and pepitas make for a well-rounded and nutritious dinner! Vegan Yack Attack
