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Parsley Walnut Pesto

My take on pesto when basil is hard to find, and it’s economical to boot! It’s also a great recipe to freeze for impromptu pastas, pizzas, sandwich spreads and as a kick to vegetable soup.

Cooking School: Exotic India

A last-minute invite to a cooking class spiced up the week and made cooking Indian at home more than approachable. I’ve included an easy chana masala recipe to start.

Lemony Lentils and Roasted Beets

This dish puts the humble beet on center stage. With lots of fresh parsley, mint and lemon zest, it makes for a great lunch, side salad, or dish to share.

Roasted Pepper Pasta Sauce

Perfect for a weeknight dinner, this roasted pepper pasta sauce was inspired by a colorful assortment of end-of season peppers and comes together easily with a few pantry staples.

P.S. Roasted Pumpkin Seeds

Perfect as pumpkin-carving begins, here’s a crunchy, salty snack that reminds me of being a kid.

Pumpkin and Red Lentil Curry

Honoring the first pumpkin of the fall season, this is one of my favorite curries with good flavor and not too much heat. Butternut squash is a great substitution if pumpkin is not available.