Red Lentil Dal

Fluffy scrambled eggs, roasted sweet potato, black beans, melted cheese, and avocado, all rolled up in a warm tortilla. A hearty, savory, make-ahead-friendly breakfast.

Creamy Arborio rice stirred with sweet roasted butternut squash, fresh sage and Parmesan-style cheese, then topped with crispy sage leaves. A cozy fall dinner that feels special but uses simple ingredients.

Tender massaged kale and crisp romaine in a creamy, garlicky Caesar dressing made without anchovies or raw egg, topped with smoky oven-roasted chickpeas in place of croutons. A hearty vegetarian salad that works as a side or a light dinner.

A quick, no-cook lunch wrap layered with creamy hummus, baby spinach, crisp cucumber, cherry tomatoes, red onion, Kalamata olives and crumbled feta, brightened with parsley and a squeeze of lemon. Ready in about 10 minutes.

Tender butternut squash, carrots and chickpeas simmered in a warmly spiced tomato broth with cumin, cinnamon and ginger, sweetened with dried apricots and finished with lemon, cilantro and toasted almonds. A cozy one-pot vegan stew served over fluffy couscous.