Garlic and Herb Butternut Squash

 

Squash is one of my favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of my oven. It’s just the warmth I need to make my little apartment cozier.

Here, you’ll find a recipe that features one of my favorites — butternut, both its seeds and its flesh.

It’s a garlicky dish the works as a side to plenty of hearty winter meals. I also love it slathered across slices of crusty toast.

No matter the execution, the seeds lend a nice crunch. Use the leftovers to top salads or simply snack on.

Pumpkin Spice Pumpkin Seed Butter

I prefer pumpkin spice in my nut butter, not my coffee.

I’ve been using this batch of the creamy spread to slather on bread, spoon into oatmeal, and drizzle on breakfast sweet potatoes.

The recipe is simple, but you’ll need a solid food processor. And a little patience. As you watch the butter swirl round and round, achieving a creamy butter may at first seem impossible. But eventually, the seeds begin to slowly release their oils. This turns the consistency of the butter from chalky to velvety smooth.

Feel free to adjust the spices to your liking. You can also play around with toasting the seeds. Sometimes I’ll also add a few walnuts to the food processor, too.

Sesame Cucumber Edamame Salad

The unofficial start to summer has arrived, and all I want to be eating are refreshing treats like watermelon, lots and lots of watermelon, and cucumbers, too.

This sesame-seasoned dish gets even better with time. It’s part of what makes it an ideal picnic bring-along. Put an hour aside to let the flavors mingle. And then serve it as a compliment to other summery dishes, whether a cold soba noodle salad, or warm yet light grain bowl.

Note: If you don’t have sesame seeds available, crushed peanuts are a great substitute.

Roasted Beet Hummus

For an instant boom of color, toss in a beet.

Add it to your pasta. Your tabbouleh. Or your hummus, as showcased here.

Just a few roasted cubes will do the trick.

I make hummus often. While it’s always a crowdpleaser, it can also feel unimaginative.

And yet, when it’s hot pink, it can easily outshine all other appetizers at a dinner party.

Beets’ earthy flavor is quite powerful, so start with 1/4 cup. If you desire more color, you can add from there.

Easy Winter Vegetable Soup

Cooking has always been a form of meditation for me. Fueling up on nourishing foods always feels right.

Lately, I’ve been doing plenty of that, enjoying simple, healthful meals, including this warming winter soup.

The broth is light. And you can swap the water for bouillon cubes if you have them.

But the variety of veggies naturally fills this with flavor.

Top each bowl with a sprinkle of nutritional yeast. It adds a slightly nutty and almost creamy finish to every bite.

You’ll also want a slice of crusty bread to pair with it.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

I eat much peanut butter almost every morning. On oatmeal days, at least two tablespoons are swirled into my bowl, and sometimes more.

Unfortunately, this means that it’s a rare occasion that peanut butter gets incorporated into other meals. But those occasions are always cherished.

There are plenty of reasons to add peanut butter to lunch and dinner.

One of my favorite savory forums for the ingredient is a gingery, garlicky peanut sauce. If you have a food processor, its assembly is almost as easy as spooning peanut butter onto a banana.

Once you make the sauce, you’ll find that the remainder of this recipe is even simpler. If you’re looking for more, add some steamed edamame or tofu sautéed in soy sauce.

Topping choices can also get creative. Scallions, chopped peanuts or cashews, extra cilantro, and a squeeze of lime are all favorites. And I do love a squeeze of Sriracha, too.

Black Beans with Plantain and Coconut

When I buy a plantain, most often it gets thrown in the oven, baked until creamy, and drizzled with peanut butter and honey.

But I love pairing its sweetness with with savory elements, too.

Here, it compliments Cuban-inspired black beans, seasoned with cumin, a dash of spice, and some sautéed peppers and onions.

Lime and cilantro give a fresh finish, while toasted coconut flakes add some crunch.

Serve over brown rice or get creative with the grain of your choice.

Green Beans with Coconut Curry Peanut Sauce

 

Thai coconut curry forever remains one of my mealtime mainstays.

On my stove at least twice a month, it’s one of the simplest and tastiest ways to load up on broccoli, bok choy, mushrooms, and other garden goodness.

But for this particular rendition, I chose to focus on one ingredient — green beans, a veggie that rarely lets me down.

The sauce here is thin enough that you could serve this over rice. To make it a full meal, fry up some tofu to toss on the side.

But it’s truly a delicious side all on its own. You can spoon up all that sauce, no rice needed. And if you have any extra, use it as a dip for steamed broccoli or to top soba or rice noodles.

Baked Herbed Chickpea Bites

This is essentially a recipe for baked falafel. But to me, if the batter isn’t crisped up in the deep-fryer, it’s not falafel.

So I present you instead with “baked herbed chickpea bites”. The name, I know, could use a little work. But they’re delicious, I promise.

These are best served aside a creamy dip. Pick the tahini-based sauce of your choice. Hummus, baba ganoush, or even just a simple sesame-garlic-lemon sauce will all serve you well.

To make the latter, finely mince a small clove of garlic and whisk it into several large spoonfuls of tahini. Add a pinch of salt. Squeeze in a wedge or two of lemon. Then add warm water, as needed, to thin it out.

Vegan Enchiladas

Don’t let the layers scare: Crafting enchiladas needn’t be more complicated than pulling together a solid taco night.

The sauce is perhaps the most critical component. And while you could go the store-bought route, it’s easy to make a simple version at home. All you need are some spices and a can of tomatoes.

I used tomato paste to thicken mine. It’s not traditional, but it worked well while keeping the recipe light.

I also made this vegan. Again, not traditional, but it was every bit as cheesy and delicious as I wanted it to be — all in one casserole pot that makes lunch the next day easy.

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