Simmer

These Eggs Benedict are every bit as good as the classic versions served over an English muffin. Except we swap the muffin for sweet potato fritters, making this dish Whole30 compliant.

Homemade meatballs that use coconut flour as a binder get simmered in a hearty tomato sauce and served on a bed of cauliflower rice.

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.

Made with cashews instead of cream, this isn't your mama's mushroom soup! But this rich and velvety soup is soup-er versatile!

You can use this gluten-free, high-protein stew in tortillas or lettuce wraps, or use it as the base for fajitas or quesadillas

This rich sausage and walnut dressing freezes well and it can be cooked in a slow cooker, freeing up oven and stovetop space. The slow, even heat of a slow cooker yields moist stuffing with crispy edges.

These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!

Acorn squash is at its peak in the fall, and we like it with stuffed with this delicious mixture of spicy ground turkey, mushrooms and a zesty ragu for a nutritious, high-protein meal.

Lentils and fire-roasted tomatoes combine to make a hearty, plentiful plant-based protein dish.

This dish combines tender chicken breasts with a zest of lemon and juicy tomatoes. The green beans provide a crunchy side to this flavorful meal.

Bring a little taste of the Mediterranean home tonight with these easy herbed chicken skewers served with saucy, olive-studded orzo.

This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.