Ruby roasted Brussels sprouts topped with pomegranate molasses
Those greenies make a nice substitute for zucchini
Colcannon with a twist -- chard and kale
Classic recipe has a twist; non-dairy version is also vegan
Pomegranate molasses a versatile way to preserve flavor
Healthy comfort food makes the most of harvest basics
Chai pumpkin muffins are spiced, not too sweet
Honey-poached pears spiced with cloves
Fig-walnut salad has unexpected ingredient
Try tomato flakes or powder on popcorn, veggies, salads
Bake a batch of California prune bars
Easy corn cakes delicious any time of day
Easy dessert is baked in a cast-iron skillet
High heat gives grapes a delicious depth of flavor
Plum-plum tomato chutney like a chunky ketchup
Try a savory crisp with yellow tomatoes
A pop of heat combines with cool watermelon
Roman-inspired fava beans are good as side dish or on crostini
Ricotta muffins feature strawberries and blueberries
How to make the most of these bonus babies
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