Beets and burrata

Beets and burrata have become a quintessential pair, merging the vegetable's signature earthiness with the cheese's mild, creamy profile. To dress it up for winter, England favors a citrus-based vinaigrette, mint pesto and a touch of rosemary.

Curry roasted acorn squash with mint pesto

Sweet, buttery acorn squash contributes a comforting nostalgia to winter menus. Unlike the traditionally milder versions, England's recipe features the captivating piquancy of madras yellow curry.

Sun-dried tomato pesto

Of all the different sauces and spreads chef Evan Elsberry makes, this sun-dried tomato pesto is one of his favorites. Mixing it with 50% cream cheese turns it into a great dip, he said. Another crowd-pleasing idea: Blend cream cheese and goat cheese with sun-dried tomatoes and basil to form a chees

Peach and Arugula Salad with Vinaigrette

Mix peppery arugula with the sweet taste of fresh peaches in this wine country recipe!

Grilled trinity salad in an olive-caper dressing

Chopped onions, celery and bell peppers make up the trinity of Cajun and Creole cooking, a foundational mixture similar to a French mirepoix. It is most often sauteed and used as the base of dishes such as gumbo and jambalaya. Here, Holland transforms these ingredients into a spicy salad—a favorite accompaniment to grilled or pan-seared fish.

Market Watch with Timaree Hagenburger: Beets

 Move over canned beets, it is time to enjoy the fresh variety! No cooking or peeling needed for this recipe from The Nutrition Professor!

Kabocha squash gnocchi with brown butter and sage

Gnocchi is one of chef Becky Reams' favorite pastas to make: "You don't need any special equipment to prepare them, and the final texture of these little savory pillows is divine. They're also very engaging to make, as you're forming them with your hands, so it's a great activity to make with friends or family."

Cucumber and green bean salad with feta vinaigrette

This salad feels more substantial than a typical all-lettuce variety, thanks to the many bright, crisp vegetables and hearty feta-based dressing. "It's also very forgiving," chef Becky Reams noted, "so you can up the ante of radishes if you love them, or nix them in lieu of extra cucumbers or tomatoes if that suits you."

Glazed beets with labneh and dill

Thanks to their meaty texture, beets are a great option for a vegetarian main course or a hearty side dish. The nutrient-dense vegetables pair well here with bright dill, tangy labneh (a soft, Middle Eastern-style cheese) and chef Becky Reams' secret ingredient: pomegranate molasses.

Corn, fregula and Sun Gold tomato salad

Fregula looks like a grain, but it's actually a toasted semolina pasta, similar to Israeli couscous. Not familiar with fregula? Here's a delicious introduction.