Cookthink

Sliced Mozzarella With Black Olive Tapenade

This intensely flavored tapenade contributes umami taste, saltiness and complexity alongside slices of fresh, lactic mozzarella. Use the leftover tapenade to top toast or pan-roasted fish or meats, or as a dip for raw or blanched vegetables.

Roasted Delicata Squash With Thyme

Roasted squash is nearly impossible to mess up. Your only danger, I think, is undercooking it. Any winter squash will work, but I love delicata squash because they’re pretty, delicious, and not a total pain to cut open. Read more about this recipe at VeganYumYum.

Bulgur And Lentil Pilaf With Fava Beans

The combination of bulgur and lentils makes this a satisfying dish on its own; cherry tomatoes, fava beans, mint and fennel inject lighter accents. Read more about this recipe at the Washington Post.

Oven-Dried Cherry Tomatoes

These tomatoes aren't roasted, but dried in a low, slow oven. Use them in pasta dishes or salads, or toss a few with bocconcini and extra-virgin olive oil, coarse salt and red pepper flakes. This recipe was featured in Root Source: Cherry Tomato. It comes from Real Food For Real People.

Creamy Spinach And Tarragon Soup

This cold soup provides great flavor with minimal effort and can be made a day or two ahead. Depending on the size of your blender or food processor, you may have to do this in batches. Read more about this recipe at the Washington Post.

Skillet Spoonbread Cobbler With Vegetables

This soufflé-like spoonbread is gussied-up cornbread -- made with corn chips instead of cornmeal for heartier flavor and texture. Add a cupful of fresh corn to the vegetable mix if available. Read more about this recipe on the Washington Post.

Zucchini Frittata With Tomato Confit

For a light but satisfying supper, a frittata hits the spot. Anything you could put into a French omelet can go into the Italian version of an omelet. Plus, several servings can be made at once. Read more about this recipe at the Washington Post.

Arugula And Spring Onion Frittata

Frittatas are great at room temperature, so they are perfect for entertaining. One warning, though: Resist the urge to cut back on the oil. It's all that stands between you and a stuck-in-the-pan mess. Read more about this recipe at the Washington Post.

Pizza With Plums, Onions, Gorgonzola And Pine Nuts

You've had plum desserts and plum salads. Now give this unique plum pizza a try. This recipe comes from Mango & Tomato and was the winner of Root Source Challenge: Plum.

Arugula, Roasted Eggplant And Ricotta Salata Salad

Larger, older eggplants have brown seeds that contain a bitter liquid. Salting eggplants removes some of this liquid and improves their flavor. In general, it's not necessary to salt smaller eggplants since they have fewer seeds.

Lemon-Pepper Broccolini

Broccolini is like baby broccoli. It’s sweet and best eaten lightly cooked. It’s a little more elegant than regular broccoli, but regular broccoli will also work here. Read more about this recipe at VeganYumYum.

Savory Lemon-Truffle Biscotti

This savory biscotti pairs perfectly with creamy goat cheese. Read more about this recipe at Cook & Eat.