Fall

Tassajara Warm Red Cabbage Salad

Tassajara Warm Red Cabbage Salad

Inspired by a recipe in The Complete Tassajara Cookbook, a warm winter salad made from sauteed shredded red cabbage. Feta, balsamic vinegar, and golden raisins make it sweet and salty, rich with color, texture and flavor.

Brussels Sprout Salad

Brussels Sprout Salad

A shredded brussels sprout salad recipe, slaw-like in spirit, accompanied by lots of toasted hazelnuts, and shard after shard of aged cheese. The sprouts are tossed with a few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice.

Mushroom Casserole

Mushroom Casserole

A remix of the mushroom casserole I loved as a kid. Brown rice, mushrooms, garlic, onions along side a bit of cottage cheese and sour cream and Parmesan for texture and creaminess.

Shredded Brussels Sprouts & Apples

Shredded Brussels Sprouts & Apples

Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.

Roasted Pumpkin Salad

Roasted Pumpkin Salad

A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. A colorful harvest salad perfect for Fall festivities.

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Heidi Swanson
Broccoli Crunch

Broccoli Crunch

A great broccoli recipe, one of my favorites! Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course.

Roasted Tomato Soup

Roasted Tomato Soup

A roasted tomato soup recipe I featured in my last cookbook. Roast tomatoes, onions, garlic, and a red pepper then puree and season with a touch of smoky paprika. Couldn't be simpler or more flavorful.

Fall

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