Plant-Based Recipes

Honey-Glazed Winter Squash

Warm, colorful and slightly sweet, our recipe for roasted squash hits all the right notes for fall. Because this recipe doesn't require peeling the squash, choose thin-skinned, small winter varieties, such as Acorn, Butternut, Carnival, Delicata, Sweet Dumpling and Uchiki Kuri.

Baked Stuffed Pears

Make the most of pear season with these baked pears stuffed with hazelnuts and spices. Delicious when topped with Cranberry Drizzle!

Puff Pastry Tarts with Brie, Pecans and Cranberries

Perfect for the holidays, puff pastry can be filled with many variations of sweet or savory ingredients. Our recipe features cranberry and Brie with toasted pecans and a touch of apricot jam to add a bit of sweetness.

Carnival Squash and Fromage Blanc Tart

Perfect for a light dinner when served with a green salad and white wine, this colorful squash and cheese tart features a flakey crust topped with fantastic fall vegetables and a drizzle of sweet-tangy white balsamic dressing.

Turkish Za’atar and Veggie Phyllo Tart

Featuring a delicious blend of spices, the surprise star of this recipe is the sauce. Cinnamon, cumin, chili, mint, shallots and a pinch of tart sumac marry beautifully with tomatoes and roasted veggies atop flakey phyllo, all sprinkled generously with za'atar for an authentic Turkish finish.

Summer Vegetable Phyllo Pie

Try this easy-to-make, Greek-inspired alternative to veggie pot pie, using phyllo dough to sandwich fresh summer vegetables and herbs, roasted garlic and tomatoes and tangy bits of feta. Perfect as a side, a potluck dish or as a vegetarian entrée.

Heirloom Tomato Panzanella Salad with Fresh Mozzarella

A delicious feast for the eyes and body, this recipe combines two favorite summer salads: toasty panzanella with warm bread and greens, and fresh heirloom tomato and mozzarella caprese. The result is an incredible warm-weather meal, made in minutes.

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