Autumn is a season of abundance, and some of its best treasures aren’t always cooked but enjoyed raw—crisp, aromatic, and bursting with natural sweetness. This APPLE ZUCCHINI FENNEL SALAD is a celebration of texture and brightness, balancing earthiness with juicy crunch and an herby, tangy finish.

This simple, tangy PICKLED RED CABBAGE brings a delightful crunch and a perfect balance of sweet, sour, and savory notes to everything from tacos to sandwiches to charcuterie boards. It’s quick to make, lasts for weeks in the fridge, and is packed with health benefits.

This PARMESAN ROASTED CAULIFLOWER recipe takes the humble cauliflower—a veggie often overlooked in favor of flashier produce—and transforms it into a show-stopping main or side that’ll have everyone at the table asking for seconds.

This SMASHED POTATOES WITH HERBS dish is fun to make and if you’re using my method of mixing different flavors on a plate before all the smashing happens, then there’s no mess to clean afterwards.  These potatoes can be served hot or cold, you can add any flavor of your choosing from truffle oil and bacon pieces to various herbs and spices and even cheese.

Green beans are some of the most versatile as complimentary to your main dish. Pick a protein, add green beans, and you’ve got a healthy and nutritious dinner on the table—GREEN BEANS WITH SHALLOT, EGGS AND GARLIC.

Crispy, flavorful, vibrant, and nutrient dense, this ROASTED BRUSSELS SPROUTS WITH KUNG PAO SAUCE dish will become a staple in your kitchen.

You can keep the freshness and crunch of vegetables simply by marinating them. This MARINATED EGGPLANT SALAD will quickly become a staple in your kitchen.