Raspberry jam and chocolate chips fill these delicious pecan oat bars.
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Kale is tossed in a champagne vinegar and shallot dressing with avocados, persimmons, Asian pears and feta.
Healthy and delicious red quinoa is tossed with fresh veggies, lemon and herbs. A light and easy dish.
These indulgent ricotta dumplings are smothered in honey and truffle salt then topped with fried sage.
One of my favorite pasta dishes reinvented into a simple risotto.
Roasted acorn squash is pureed into a velvety smooth soup spiced with cumin and curry.
A little sweet and a little spicy, this roasted acorn squash side is perfect for your next dinner party. Topped with tart cherries, tangy feta and crunchy pistachios.
Asparagus and green beans are roasted and then tossed with crunchy bread and hard boiled eggs. Finished with a caper thyme dressing this is a bright and delicious side dish.
Roasted beets and their greens are tossed with goat cheese, pickled fennel and wild greens in a simple honey dressing.
If you're looking for a lower carb but still crunchy and tasty chip, try these veggie chips instead.
These roasted Brussels sprouts are tossed with dates and Manchego right when they come out of the oven then tossed in a whole grain mustard dressing.
Perfectly roasted butternut squash and creamy goat cheese top off this quick, easy and healthy salad. Toasted pistachios finish it off with a nice crunch.
Roasted butternut squash, sage and nutmeg flavor this simple, creamy, vegetarian risotto.
This curried butternut squash soup is flavored with lemongrass, ginger, cumin and turmeric then topped with Savory Rosemary Granola.
Roasting these Cal Organic carrots brings out their subtle sweetness. I make use of the whole vegetable by making a pesto from the carrot tops with pistachios, parsley and lemon.
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©2020 Megan Mitchell