Treat yourself to this smoothie version of sweet potato pie whipped together with frozen mango and topped with pecan-studded baked granola.
Any morning is glorious when this loaf is ready and waiting. It’s grain-free and packed with good-for-you ingredients, but the coconut butter glaze almost takes this breakfast into dessert. Remember to use coconut butter, not coconut oil, for the glaze.
Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.
These indulgent shortbread squares are simply pressed into a baking pan – no rolling or fussing with the dough required.
Sweet potato wedges glazed with maple and vanilla are a healthier take on the traditional sticky-sweet marshmallow-topped casseroles. The sweet potatoes can be roasted up to a day in advance and reheated with the glaze just before serving. Spice-roasted pecans add crunch, but they are optional.
Boston lettuce is tender and almost buttery, which is why it’s also called butterhead lettuce. Here, it offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.
Chicken gets coated in a seasoned, nutty mix and baked for a crispy pecan-crusted chicken dinner.
Casseroles can be a challenge during Passover – not only to keep them free of bread crumbs, but also to keep them dairy-free if you’re keeping the table kosher. This savory-meets-sweet casserole uses sweet potatoes and hemp or coconut milk and is brimming with warming flavors like cinnamon, nutmeg and maple.
Need an effortless dinner or a pinch hitter for Thanksgiving? Try this recipe from Shortcut Cooking: Easiest-Ever Clean Meals.
Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.