Recipes

This classic Mexican breakfast serves a crowd, making it a great option for busy families.

Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the 
secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it 
extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.

A cheesy quinoa crust makes a delicious, higher-protein swap for the 
traditional flour and butter quiche crust. Swap out the Tuscan kale 
in the filling for baby kale or spinach if you prefer a milder flavor.

Your blender makes prepping these herbed crepes easy, but you 
can whisk the batter in a bowl if you prefer – just be sure to mix it well. 
Look for hot-smoked salmon in the deli section of your supermarket; if you can’t find it, top your crepe with a slice of cold-smoked salmon instead.

The smokiness of dried chipotle chiles provides the perfect 
counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.

Cooking with chiles is a skill that Mexican cooks have honed into an art form over centuries. This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.

Seasoned roasted chickpeas adorn this soup that’s brimming with hearty vegetables and warming spices.

Apple cider and Dijon mustard give this chicken dish the ultimate sweet-and-savory 
flavor, while a colorful mix of kale, carrots and parsnips makes it extra-hearty and 
nutritious. To save money, buy skin-on chicken thighs and simply remove the skin yourself.

Runny egg yolks, crispy bacon and garlicky croutons come together to 
make this cleaned-up take on a traditional French bistro salad.

This intensely flavorful dish is a cross between two classic French meals: beef bourguignon and coq au vin. For best results, use a good-quality red wine – ideally, Burgundy. If you have butcher’s twine on hand, use it to tie the thyme sprigs together for easy removal once the stew is done.

Roasting mushrooms intensifies their umami-rich flavor and gives them a meaty 
texture, making this meatless main an all-around palate-pleaser.

We’re always on the lookout for fresh new ways to enjoy kale, and this twist on 
pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed 
lasagna as a fun, nutrient-rich alternative to tomato sauce.

Dressing (aka stuffing) has long served as a faithful sidekick to turkey. Here, the side steals the show in traditional meatballs, lending moist texture and tons of flavor.

A handful of pantry staples and a few fresh veggies are all you need to transform leftover turkey breast into this quick and satisfying take on the classic pasta dish. Feel free to substitute chicken for the turkey if that’s what you have on hand.

Trust us, this isn’t your grandmother’s turkey pot pie! Our easy version is 
made from start to finish in the same skillet, making cleanup a breeze – 
plus, our fluffy biscuits are a nice change-up to the traditional pastry 
topping. If you have green beans leftover from your holiday meal, 
you can use them instead of the peas.

Customize these whole-grain muffins by using your choice of cranberry sauce, but we love the 
kick from our Grapefruit & Cranberry Sauce. You’ll want to make a double batch 
of cranberry sauce this year to make certain you have extra for these treats!

Can’t decide between chocolate and pumpkin pie for your holiday gathering? This dessert has both with a velvety pumpkin filling 
and beautiful swirls of rich, dark chocolate.

A traditional English dish, bubble and squeak was created as a way to use up Sunday's mashed potatoes along with just about any other leftover veggies. 
We put a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.

Brussels sprouts are often paired with smoky bacon, but here we’ve created an amazing bacon-like flavor using a sneaky seasoning mix and shiitake mushrooms. Served over roasted Brussels sprouts and apples, this makes a memorable dish at the holiday table.

Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice.

Here’s a stunning salad that incorporates the flavors of the season – cranberries, toasted hazelnuts and an orange maple dressing.

A classic gratin is a gorgeous addition to any holiday table. Ours has a crispy panko topping infused with lemon zest and rosemary.

Roasted chestnuts add seasonal flair to this traditional 
gratin with celery root and carrots.

Sweet potatoes are counterbalanced by pungent Gorgonzola cheese and savory turkey bacon in these rich twice-baked sweet potatoes.

This pungent mash features lightly 
sweet turnips in the leading role.

The humble crumble gets dressed up for the holidays with almonds and almond 
extract in the topping and a touch of cardamom in the whipped cream. Look for pears that 
are ripe but not overly so – they should be tender at the stem, but not mushy.

If you’ve never made homemade cranberry sauce, you’re in for a 
treat – it’s amazingly easy. While many versions are enhanced with orange, switching the citrus to grapefruit keeps this one familiar 
yet refreshing.

You can’t get more simply delicious than a pork loin. Here, the moist, 
tender meat is brushed with a tart-sweet glaze and served with a 
fruity compote that cooks right in the roasting pan.

These mushrooms are classically elegant yet modernized with a crunchy panko topping
 and plenty of fresh herbs. To switch things up, try basil, rosemary or sage instead of the oregano.

The stuffing in this rolled-up turkey breast is a lot like traditional stuffing, but instead of being in the cavity of the bird, it’s in a ribbon throughout the meat. So each no-carving-necessary slice has a spiral of bready, herb-laced goodness.

Health benefit: This recipe is bursting with antioxidant-rich 
fruits like pomegranate, red grapes and goji berries. Plus, pineapple, cilantro and mint have all been studied for their digestive and 
anti-inflammatory benefits that help you beat the bloat.

Health benefit: Citrus fruits are high in vitamin C, an important antioxidant for immune and skin health, but the real supernutrients in citrus lie in its flavonoids, which are found in the peel and pith. Studies have found that citrus flavonoids help repair DNA damage, lower cholesterol and have anti-inflammatory properties.

Health benefit: Fermented foods are full of probiotics, but in order to keep gut bacteria balanced, you also need prebiotics, or nondigestible carbohydrates that feed probiotics, like the inulin found in asparagus. This makes fermented asparagus a superfood for digestive and immune system health to help keep your body strong and disease-free all winter long.

Make these cinnamon bun cookies during the holiday season and see everyone's face light up.

Show your love, by giving this peppermint fudge crackle popcorn to a friend during the holiday season.

Transfer your cranberry compote recipe to an 8-oz glass jar. 
Place lid on top. Secure a square of festive 
fabric with a ribbon over lid.

Celebrate a wintery Christmas morning with gingerbread pancakes

Orzo pasta and chicken are baked in a rich tomato sauce laced with red wine and cinnamon in this crowd-pleasing Greek dish - it'll have your family yelling opa! by the end of the meal.

This traditional Korean condiment of spicy fermented cabbage is made in two phases: The first stage, soaking the cabbage in a salty brine, kills harmful bacteria and draws out the liquid from the cabbage. In the second stage, a spicy paste of Korean-style chile powder, scallions, garlic and ginger is mixed into the cabbage to give it that signature kimchi kick. Adding the paste also starts the second stage of fermentation, in which the natural sugars are converted to lactic acid, preserving the veggies and giving them tangy flavor.

Toss this kraut in a fall salad with dried cranberries and pumpkin seeds or enjoy as a garnish on soups and stews. It also makes for a tasty breakfast served alongside eggs.

Coffee cake doesn’t have to be understated – with whole-grain flour, flaxseeds and squash for added nutrition, plus an indulgent maple glaze drizzled over top, this cake will surely get noticed.

Don’t be intimidated by the idea of making your own vegan yogurt at 
home – it’s so much easier than you think! First, make a super-simple spiced cashew milk from raw nuts, then mix in probiotics to kickstart fermentation. As it’s fermenting, you’ll start to see air bubbles forming on the surface – this means it’s working. If it’s not tangy enough after 2 days, let it ferment for another 12 hours.

A staple in Moroccan cuisine, preserved lemons are an easy way to add intense citrusy flavor to everything from tagines to pastas to hearty grain salads. If you find them salty, you can give them a rinse before chopping and adding to your recipes. Check the lemons every couple of days as they’re fermenting to ensure they’re submerged in the brine – this is key for softening the peel.

Soda that’s good for you? Yes, please! The key to making this gut-healthy drink is to start with a ginger bug.

Skip the preservatives and sugar often added to traditional Caesar dressings – here we make a high-fiber, real-food Caesar-style dressing and use it in these satisfying wraps for grab-and-go lunches or lazy dinners.

When afternoon cravings hit, reach for these protein-packed nutrient heavyweights.

Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!

Fall is the season for one-pot wonders. Try our freezer-friendly Artichoke Chowder, great for a soul-satisfying lunch or dinner paired with whole-grain crusty bread or crackers.

This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. 
Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.

Enjoy this creamy and comforting beet soup from chef and CE recipe developer Julie Morris’ newest cookbook Superfood Soups.

Make a big batch of 
these easy, homemade crackers for a tasty on-the-go snack that pairs 
well with hummus, spreads and regular or nut cheese.

Spicy-sweet chai rooibos is revered for its digestive benefits, immune system support and antioxidant properties.

Made from whole green tea leaves that are stone ground into a fine powder, matcha contains caffeine to help improve focus and L-theanine, an amino acid that induces a sense of well-being and relaxation.

A type of black tea that’s flavored with citrusy bergamot oil, Earl Grey is loaded with flavonoids, which are antioxidants that protect the body’s cells from free-radical damage.

Though its deep purple hue is instantly recognizable, maqui has very little flavor, allowing it to swing easily between both sweet and savory uses.

These Salted Chocolate Almond Butter Cups actually are good for your gut and help promote weight-loss.

The quinoa and beef in this scrumptious gyro bowl will fuel you for hours, while the decadent tzatziki sauce will have you craving this recipe again and again.