This zucchini scarpaccia is a great vegetarian main or appetizer. Serve with marinara sauce for dipping and garnish with chopped basil.

For this carrot marmalade, shredded carrots are cooked down with orange and lemon zest and juice plus sugar into a sticky, sweet marmalade. Serve over cream and scones, on top pf crostini, or over lamb.

These sweet and spicy quick pickled carrots taste great on a banh mi or any other sandwich, salad or a grain bowl. Or eat them right out of the jar!

This Tuscan chicken soup features a boneless chicken breast in creamy broth with sun-dried tomatoes and spinach. It’s especially comforting on blustery winter days.

This loaded smashed potato salad is a delicioius side dish. Smashed potates are crisp on the edges and creamy in the middle and are paired with cheese, bacon, green onions, and a jazzed up sour cream mixture.

Simple miso roasted Brussels sprouts are coated in miso paste and rice vinegar, and pack a ton of flavor. They go great with beef, pork, chicken, and wild game.

For this spinach artichoke chicken bake, sauteed cubes of boneless chicken breast, combined with artichoke hearts, fresh spinach, and diced tomatoes, bake under a crunchy breadcrumb and Parmesan cheese topping.

This Italian-style green bean and artichoke casserole, quick and easy to assemble, is topped with a golden-brown Parmesan and bread crumb topping.

This spinach artichoke dip is delicious. It's so cheesy and fragrant. If you don't like artichokes, don't worry — you'll never know they're in there! My only question is: Is it okay to eat it with a spoon right out of the dish?