Veggies

Hash is a great way to turn leftovers into breakfast or lunch! Try this fall-inspired recipe made with pumpkin.

Roasting releases the sweetness of squash, while chili pepper adds spark to this pasta meal. Garnish with Grana Padano or Parmigiano Reggiano cheese. For a vegetarian-friendly meal, use vegetable stock.

Everyone loves bruschetta! Complete Rachael’s Bruschetta Bar with Ricotta, Garlic and Honey Bruschetta and Smoky Eggplant and Roasted Garlic Spread.

Everyone love bruschetta! Complete Rachael’s Bruschetta Bar with Smoky Eggplant and Roasted Garlic Spread and Roasted Cherry Tomato Bruschetta.

Kale pesto pairs with roasted butternut squash for a fall-inspired meal.

These blue cheese ranch mashed potatoes are a guaranteed crowdpleaser! Parsnips are your secret ingredient, adding texture and flavor to the blue cheese and seasonings.

This is a delicious side dish for any Thanksgiving meal, and all winter long!

Copious amounts of breadcrumbs are traditionally called for in this appetizer favorite, but I don’t use them all in this version. It actually ends up with a more moist filling because of it and allows the bite of the Pecorino to really shine.

Lighten up a traditional eggplant parm with this delicious take on the classic!

Save steps with this quick dish of a trio of Italian cheeses and spinach with shells. You might want to double the recipe, since everyone will be coming back for more!

Fresh herbs and onions season a mix of three cheeses and bacon for hearty stuffed squash. As an entrée, each half of butternut squash is a portion.

Zesty Mexican pesto is a tantalizing topping for fish tostachos. You can also use this pesto on whole grain pasta for another healthy meal.

A crust of spring vegetables gives this succulent roasted pork loin wonderful flavors to complement more spring vegetables cooked in a broth below the roast. Serve with a gravy made from the drippings.

A creamy yet light sauce is the perfect complement to sweet corn and bacon in this flavorful combination from Rach.