A star among leafy greens, kale is part of the cruciferous family (which includes cabbage, cauliflower, broccoli, and turnip). Packed with vitamins A, C, and K, as well as other nutrients like fiber, manganese, and folate, you can't go wrong with this immune-boosting vegetable. Though it features well in soups and stews and with other cooked vegetables, its rich, dense texture makes it an especially appealing choice for hearty salads. Dressed with a basil sunflower seed pesto, and mixed up with some cherry tomatoes, red onion and red pepper strips, this refreshing and filling salad is satisfying enough to feature in its own right, and it dresses up any meal as a shining side.

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This is an old recipe that I revisted in time for pumpkin season. And because I made these scones back in 2008, I had forgotten just how good they are! With just a hint of sweetness from some coconut sugar, and flavoured with pumpkin pie spices, they are a fine choice to serve as a snack but also a fine dinner accompainment. I served them with my favorite Curried Indian Vegetable Soup for an especially warming dining experience. When I made them the first time, they featured alongside a Hearty Italian Bean and Pasta Soup.

Dense, but flaky and moist, these are certainly worth revisiting and remembering, and a fine use of frozen or canned pumpkin puree when the pumpkin season is over.

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Years ago I used to frequently make baked oatmeal for a special breakfast—ridiculously easy to make and a nourishing way to start the day, baked oatmeal is creamy and pudding-like, delicious, and usually make enough to last a few breakfasts. Somehow I realized that it's been a long time since I've made one, but the sight of grocery bins filled with fresh ripe local fall apples got me thinking about the warm and inviting fragrance of baked apples and spices, and it was a short jump from that thought to this lovely and warming breakfast pudding.

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Pumpkin pie is always an autumn classic dessert for Thanksgiving and other family dinners in North America. And while pumpkin pies are abundant on the store shelves at this time of year, this homemade version raises the game for pumpkin pie lovers anywhere. Not only easy to make, this almost no-bake dessert is a healthy dessert as well, featuring a crust made up of raw pecans, oats, and dates that is not only less fuss but also just as or more delicious than a traditional crust. And the simple but smooth and creamy filling features not only pumpkin purée and spices, sweetened with real maple syrup, but also cashews. Overall, with the pecans and cashews, this is a rich dessert, so one small slice goes a long way.

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