Now here’s a salad for the fall! Dazzled with jewel-toned beets, deep crimson-colored pomegranate arils and vibrant carrots, this salad is as flavorful and nutritious as its bold colors would suggest. The light and refreshing lemon ginger vinaigrette brings it all together.

Sweet roasted butternut squash pairs beautifully with earthy sage to make this soulful, comforting risotto. Pureeing and folding in the roasted bulb of squash gives the risotto a rich depth of flavor, creamy texture, and beautiful golden-orange hue.

Tender baby kale, crisp red apples, sharp radishes, and nutty toasted pecans come together in a sweet-savory maple vinaigrette to create this simple, colorful salad. Loaded with layers of contrasting flavors and textures, this salad is just hearty enough to be satisfying, yet just light enough not to spoil the rest of the meal.

So winter is here, and how. What better time to cook up some steaming hot Thai Carrot Ginger Soup? The nice thing about this cold-weather dish is the combination of pungent Thai spices that gives it an extra hit of heat on the way down. We recommend adjusting the flavor while you're stirring so you get exactly the tang and sweetness you want.

This decadent and complex fruitcake layers together sweet, nutty, boozy, and floral flavors to create an addictive treat that tastes like the showstopper of a medieval feast. Want to send your mouth on a dizzying journey that will reconfigure your conception of the limits of flavor? Pair this fruitcake with a thick slice of cambazola blue cheese.

Take a bite of these rich coconut macaroons to be whisked away to a tropical paradise. Whipped chickpea liquid holds together sweet coconut flakes to make these moist, delicious cookies. They’re perfectly brown and crispy on the outside and soft and tender in the middle . Add a dark chocolate crust to kick up the decadence another notch.

This plant-based take on the classic holiday drink has all the rich, delicious flavor you love about eggnog. Blended cashews and coconut milk give it a creamy, luxurious texture while cinnamon, nutmeg, and vanilla add the flavors of the season. Serve it virgin or with your favorite booze!

Pumpkin spice may get all the glory in the fall, however the humble apple is truly hard to beat. Versatile and comforting like your favorite fuzzy sweater, this sweet-yet-tart cider molasses is autumn in a jar and pairs well with both sweet and savory dishes. Keep it simple or add an extra fall kick with your favorite spices—the choice is yours! Either way, it makes a great topper for pancakes, glaze for roasted vegetables, or base for endless homemade hot ciders. (Photo credit: Emily Anderson)

These individual-sized bundt cakes are perfect treats for fall. They consist of sweet potatoes, rum-soaked golden raisins, wonderful fall spices, pecans, and a rum-spiked glaze that makes an already moist cake, even moister.

My Grandma would make her wassail for the neighborhood children on Halloween and serve it hot or cold depending on the weather. Growing up I loved to drink hot wassail next to the wood stove on cold winter nights. The clove-studded citrus perfumes the entire house with a warm, sweet aroma.

This whimsical savory stuffed pumpkin aims to impress. Packed with ancient grains, herbs, kale and tempeh sausage, this perfect plant-based center-piece for the holidays.

A beautifully simple whole-roasted cauliflower takes center stage in this plant-based holiday roast. A sweet and sharp rub of maple syrup and Dijon mustard creates a golden outer crust for the cauliflower as it slowly roasts over a bed of vegetables and apple cider, perfuming your kitchen with the savory aromas of the holidays. The juices from the cooking pan create a rich and silky veggie gravy to serve alongside the roasted cauliflower after it has been elegantly presented and carved tableside. (Photo source: Jared Kent)

This elegantly rustic casserole hits the spot on a cool night, showcasing how meltingly sweet cabbage, garlic and carrots can become when cooked low and slow, a sweetness highlighted by earthy mushrooms, crispy croutons, and a tart relish.

The potent celery mixed with the sage, garlic, onion, and white wine from the jam, create an aroma reminiscent of stuffing in this plant-based centerpiece.

Hearty and filling, our acorn squash stuffed with wild rice, lentils, cherries, and walnuts is a completely satisfying meal with a good nutritional profile.

This crustless vegetable pie combines the staples of winter with the harvest of early spring for a quick, stick-to-your ribs dinner.

It's easy to make spiced hot chocolate for one with common pantry items, and the result blows store-bought mix out of the water. Choose your favorite dairy free milk, simmer, and enjoy.

We don't know about you, but serving up some feel-good food seems like a nice idea right about now. So this week we're featuring an easy coconut butternut squash soup from The New York Times. Once you’ve got the squash baked this soup comes together quickly.