Vegetarian

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  Gluten-Free Peach Pudding Cake (From the Pantry: King Arthur Measure for Measure Flour)

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  Cranberry Curd

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  Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat)

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  Middle Eastern Eggplant and Tomato Salad

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  Raspberry and Dark Chocolate Dessert Yogurt

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  Avocado Egg Salad

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  Creamy Roasted Mushroom and Cannellini Bean Soup

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  Cocoa Dusted Almonds

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  Hot Cranberry Tea

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  Sautéed Green Beans with Spice-Glazed Pecans

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  How to Make Cranberry Liqueur

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  How to Cook Dry Hominy (From the Pantry)

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  How to Make Tomatillo Puree

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  Cauliflower Casserole with Italian Sauce

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  Roasted Red Pepper Hummus

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  Low Sugar Thai Iced Tea

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  Roasted Red Pepper Cannellini Bean Dip

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  How to Roast and Grill Peppers

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  Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday)

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  Plum Cobbler with Whole Grain Biscuits

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  Homemade Pizza Sauce (American Homemade with McCormick)

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  Artichoke and Spinach Hummus

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  Chickpea Curry with Spinach and Tomatoes

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  Refrigerator Asparagus Pickles

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  Asparagus and Leek Pie

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  Grapefruit and Chia Drink (Chia Fresca con Toronja)

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  Japanese Sesame Spinach Salad with Dandelion Greens, Goma-ae (Weekend Gardening: Dandelions)

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  Browned Butter Gnocchi with Broccoli and Almonds

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  Stir-Fried Baby Bok Choy with Shiitake Mushrooms

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  Kale, Spinach, and Pear Smoothie

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  Warm Kale Salad with Dried Cranberries and Apples

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  Meyer Lemon Polenta Cake with Winter Fruit Compote

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  Thai Stir-Fried Brussels Sprouts (The Kids Cook Monday)

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  Creamy Sweet Potato and Leek Soup (From the Pantry: Merkén)

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  Raspberry Oatmeal Crumble Bars (From the Pantry: Truvia® Baking Blend)

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  Butternut Squash and Cannellini Bean Bisque with Parsley, Sage, and Pistachio Pesto

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  Eggnog Cranberry Bread Pudding

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  Irish Coffee Eggnog

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  Eggnog Cheesecake with Dark Rum and Biscoff Cookie Crust

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  Roasted Acorn Squash with Cranberry, Apple, and Quinoa Stuffing

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  Waldorf Brussels Sprout Salad

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  Pumpkin Cream Cheese Spread