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The article presents several recipes including Pumpkin-Fennel Potage, Pumpkin-Sage Scones, and Pipian Mole Pumpkin Enchiladas.

The article presents several excerpts including Rum-Pear Cider recipe from the book "The Forest Feast Gatherings," Goji-Saffron Soup With Sorghum recipe from the book "Superfood Soups," and Cozy Gravy recipe from the book "On Shy Glows Every Day."

The article presents several recipes including Kamut Spaghetti with Fennel and Beans, Spinach Salad with Mochi Croutons, and Chili-Stuffed Enchiladas with Roasted-Mushroom Sauce.

The article presents several recipes including Beer Fondue, Pea, Zucchini and Mint Soup, and Wild Garlic Risotto With Baby Spinach and Goat Cheese.

The article presents several recipes including BBQ Mushroom Sliders, Crispy Harissa Cauliflower, and Ratatouille Turnovers.

The article presents several recipes including Roasted Cauliflower with Crispy Sage and Toasted Pine Nuts, Spiced-Salt Sweet Potatoes, and Roasted Broccoli with Garlic Breadcrumbs.

The article presents recipes including Smoky Vegetable and Wheat Berry Stew, Barley Salad with Pan-Roasted Carrots and Chickpeas, and Turmeric-Dusted Popcorn with Parsley Oil.

The article presents recipes for Lemony Glazed Carrots, Green Beans Amandine, and Ginger-Cranberry Chutney.

The article presents several recipes for Creole Red Beans and Rice, Smoky Black Beans and Rice and Spanish-Inspired Soupy Fava Beans.

The article presents several recipes including Cauliflower Couscous with Green Lentils and Heirloom Greens, Collard Rolls with Tempeh, potatoes and Sriracha sauce.

The article presents several recipes including Crêpes with Blackberry Sauce and Orange, Blackberry and charred-corn quesadillas with tomatillo salsa and blackberry, coconut, and chia seed creamsicles and blackberry crumb bars.

The article presents several recipes Deviled Farm Eggs with Cumin, Yogurt, Lime and Cilantro, Roasted Fingerling Potatoes with Corn Garlic Chive Vinaigrette and Grilled Romaine Hearts with Rustic Cherry Tomato Vinaigrette.

The article presents several recipes including autumn tourtiere, Yellow Split Pea Soup and avocado and quinoa salad with tomato confit.

The article presents several recipes including the Stealth-Health Mac & Cheese, ChickPea and Swiss Chard Succotash and Curries Yellow Squash with Rice and Pigeon Peas.

Recipes for several smoked foods are presented including Fire-up-the-Grill Vegetable Salad, Spicy Grilled Tofu and Green Beans and Grilled Eggplant and Peppers With Fresh Tomatoes.

Recipes for several American classic foods are presented including Star-Spangled Tofu Kebabs, Firecracker Slaw and Free-Form Summer Fruit Pie.

Recipes for several summer salads are presented including Strawberry-Watercress Salad With Creamy Gorgonzola Dressing, Tomato and Fresh Fettucine Salad and Farmers' Market Corn Salad.

Recipes for several French Mediterranean foods are presented including Tofu Niçoise Salad, Tomato-Basil Tartines and Broccoli and Cheese Crustless Quiche.

Recipes for several veggie-noodle dishes are presented including Raw Zucchini Fettuccine With Marinara Sauce, Squash Pasta Salad With Vegan Two-Herb Pesto and Asparagus and Summer Squash Linguine With Tempeh Bolognese.

Recipes for several vegetables are presented including Tuscan Tomato and Bread Salad, Olive, Walnut, and Rosemary Butter and Watermelon Granita and offers tips for shopping fresh fruits and vegetables.

Recipes for several pasta are presented including Emerald Udon Bowl With Edamame and Wilted Watercress, Fetticcine Caprese and Better-Than-Takeout Peanut Noodles.

The article presents several vegetarian soup recipes for summer including Watercress Vichyssoise, Golden Beet Borscht, and Persian Cucumber Soup.

The article presents several vegetarian recipes including Beautiful Raw Root Salad adapted from "Raw: Recipes for a Modern Vegetarian Lifestyle," by Solla Eiriksdottir, Tuscan Kale Risotto with Mushrooms and Rosemary adapted from "Studio Olafur Eliasson: The Kitchen," and Lebanese Vegan Moussaka adapted from "The Middle Eastern Vegetarian Cookbook," by Salma Hage.

The article presents several asparagus recipes including Asparagus Tempura with Orange Dipping Sauce, Asparagus with Gribiche Sauce, and Curried Quinoa Salad with Asparagus and Purple Cauliflower.

The article presents several recipes that use produce from Vibrant Valley Farm in Portland, Oregon including Avgolemono Linguine with Chard Ribbons, Spicy Fennel-Tomato Chutney Bruschetta, and Roasted Beet Quarters with Mustardy Crumbles.

The article presents several frittata recipes including Red Cabbage Frittata with Lemon and Herbs, Grape Tomato and Collard Greens Frittata, and Golden Frittata with Red Bell Pepper, Chickpeas, and Baby Spinach.

Several recipes are presented including Perfect Guacamole, Taco Salad and Mango-Almond Sherbet.

Several recipes for mushroom are presented including Shiitake Mushroom Croque Monsieur, King Trumpet Carpaccio With Avocado, Cilantro, and Lime and Miso-Roasted Maitake Mushrooms and Eggplant With Sesame Seeds.

A recipe for Mashed Fava Beans and Mint Crostini and Nettle Pesto is presented.

Several recipes for sauces are presented including Garlicky Greens Sauce, Sweet Corn, Caramelized Shallots, and Spinach Sauce and Brothy Braised-Cauliflower Sauce.

Several recipes for Mexican vegetables are presented including Chilorio Tacos, Radish, Cucumber, and Mint Pico De Gallo and Hearts of Palm Soup With Sweet Potato Cubes.

A recipe for Crunchy Thai Salad With Marinated Tofu and Chili-Lime Dressing is presented.

Several recipes for vegetables are presented including Open-Faced Beet Sandwiches With Goat Cheese and Beet-Top Pesto, Red Lentils With Turnips and Their Tops and Couscous With Carrots, Carrot Tops, and Maplelemon Dressing.

The article presents recipes for spring vegetable dishes including Crushed Beets with Herb Vinaigrette, Sweet & Sour Bok Choy and Radish Stir-Fry, and Pasta with Blue Cheese, Arugula, Figs and Walnuts.

The article presents recipes for several entrée dishes including Broccoli Stir-Fry with Ginger-Avocado Sauce, Thai Green Bean Curry with Pineapple Sweet Potatoes, and Three-Pepper Burger Fajitas.

The article presents low-calorie recipes for breakfast dishes including Poached Eggs Over Asparagus, Sweet Cornmeal Crepes with Fresh Bluberries, and Blueberry Breakfast Smoothie.

The article presents recipe for dishes featuring watercress including Watercress Green Goddess Dip, Watercress, Avocado, and Tangerine Salad, and Mexican Green Rice Pilaf.

The article presents recipes for ramen dishes including Green Curry Ramen Bowl, Ramen Lettuce Wraps, and Chilled Cucumber Soup with Ramen, Asian Pear, and Avocado.

The article reviews several getaways in the U.S. for rest and relaxation including Breitenbush Hot Springs in Detroit, Oregon, Stanford Inn by the Sea in Mendocino, California, and Kripalu Center for Yoga and Health in Stockbridge, Massachusetts.

The article presents recipes for vegetable dishes including Lemony Vegetable and Polenia Skillet, Black Bean Chilaquiles with Chile Verde, and Eggplant Shakshuka.

Several recipes for vegetables are presented including spring vegetable crumble in brown rice tahini sauce with oat and seed crumble, potato bread with spring onion, leek and cabbage, and orange cake with almonds.

Several Italian recipes are presented including puttanesca sauce with fried capers over linguine, spring vegetable risotto, and Italian-style spaghetti squash.

Several recipes for chayote are presented including the full monte roasted chayote salad, chayote-corn pudding, and mirliton slaw.

Several recipes for rice are presented including spicy emerald rice, rice with melted leeks and dried fruit, and rice with roasted garlic, lentils and mushrooms.

Several recipes for protein foods are presented including pro mac, Olive Rosemary biscuits, and crunchy nutty peanut butter hemp cookies.

Recipes for several vegetarian meals are presented including strawberry ice cream cake, easy, cheesy homemade pizza, and oatmeal cookie pancakes.

A recipe for gingered carrot and Edamame soup is presented.

Several recipes are presented including the mushroom, poblano, and black bean tostados, green vegetable curry, and eggplant and chickpea pitas.

The article presents several recipes that contain coconut milk including recipes for Farro And Dinosaur Kale Salad With Coconut Milk Shallot Dressing, Decadent Vegan Chocolate Truffles, and Scalloped Potatoes With Coconut Milk And Basil.