Butternut squash and sesame purée
From Preserved: Vegetables, by Darra Goldstein, Cortney Burns, and Richard Martin
Fermented winter squash
From Preserved: Vegetables, by Darra Goldstein, Cortney Burns, and Richard Martin
White bean, pickled beets, and radicchio salad
From No-Cook Cookbook, by Susie Theodorou
Candied orange peel (scorza d’arancia candita)
From Sicily, My Sweet, by Victoria Granof
Seared mushroom salad (yum hed ruam)
From Kalaya’s Southern Thai Kitchen by Nok Suntaranon
Lentil Sloppy Joes with spring slaw
From The Yearlong Pantry by Erin Adlerson
The ultimate real-veggie veggie burgers
From Mastering the Art of Plant-Based Cooking by Joe Yonan
Caponata bombas
From DOLCI! by Renato Poliafito with Casey Elsass
Holiday cocktail: The Pine Barrens
Mix up this quick, low-waste drink with ingredients you have in your kitchen
