Main courses

Chicken tagine with olives and preserved lemons

Moroccan-spiced roasted cauliflower and carrot salad with chickpeas and couscous

Ricotta and beet grilled cheese with fennel persimmon salad

Hearty Kale Salad with Apples, Cheddar, and Almonds

Butternut Squash Lasagna with Sage, Caramelized Onions, and Tofu Ricotta

Farro Salad with Radicchio, Root Vegetables, and Pomegranate

Five-Hour, Three-Meat Ragu

Acorn Squash, Brussels Sprouts, and Quinoa Salad with Pomegranate-Shallot Vinaigrette

Gravlax Salmon with Dill-Mustard Dressing and Homemade Pickles

End-of-summer panzanella