379 season recipes

Russian Jewish cabbage rolls (holishkes) stuff softened cabbage with seasoned ground beef and simmer 2 hours in a sweet-sour tomato-lemon sauce with caramelized sugar. Holiday tradition in one pot.

Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

A medieval English blancmange: tender poached chicken folded into creamy almond milk rice with butter and ground almonds, topped with golden fried almonds. A savory, centuries-old dish brought to life.

Quick 30-minute sweet and sour chicken with brown rice, tossed with crisp veggies and a tangy apricot-ginger glaze. A healthy weeknight stir-fry the whole family will love!

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Hearty chicken stew with mushrooms, carrots, and radiatore pasta simmered in a sage-seasoned broth. A comforting one-pot meal using cooked chicken for speed.

Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.