A versatile, wonderfully herbaceous green goddess dip made with creamy Greek yogurt, watercress, herbs, and (optional, but delicious!) anchovies.
Glazed Carrots with Carrot Top Chimichurri
These springy glazed carrots are delightfully buttery and light with a vegetable broth-based glaze and are served alongside a bright carrot top chimichurri. I threw in a few baby radishes for color, but they’re totally optional.
Romesco-Roasted Cauliflower with Toasted Pepitas
This recipe for romesco-roasted cauliflower coaxes bold, vibrant flavor out of that wintertime staple, roasted cauliflower, along with smoky depth from the romesco sauce and the crunch of salty pepitas. You’ll have leftover sauce afterwards, so make a plan now to eat it on everything.
Gingerbread Granola
With lots of ginger, smoky molasses, and abundant spice, this perfectly clumpy gingerbread granola shifts breakfast into full holiday mode. It’s vegan, gluten-free, and makes an excellent edible holiday gift.
Cider-Braised Chicken and Apples with Caramelized Onions
With crisp, golden skin and succulent meat, cider-braised chicken with apples, herbs, and caramelized onions makes for a classic autumn meal. The hard cider-infused braising liquid doubles as a flavorful sauce, so you’ll want to serve the chicken thighs with a whole grain like freekeh or farro to capture all the delicious flavors. This post was created in partnership with Farmer Focus.