Start off with a crispy base of honey wheat crust, layered with creamy herbed cheese, topped off with your choice of hearty roasted veggies.
Adapted from Jamie Oliver's Jamie Cooks ItalyHearty side dish to pasta.
Full credit for this deliciousness goes to the folks at Bon Appétit A flavorful vegetarian dish, loaded with texture and umami.
Adapted from a recipe by Yossi Arafi in Snacking CakesThis awesome cake batter is mixed by hand, in just one bowl.
Original recipe from Amanda Mack of Crust by Mack BakeryA chocolate chip cookie infused with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree.
Thanks to the genius of Deb Perelman, from The Smitten Kitchen Cookbook.
Inspired by King Arthur BakingDelicious cross between stromboli and calzone.
Adapted from Lil LunaStart with a base of graham cracker crust, followed by creamy cheesecake, topped off with pumpkin chiffon.
Recipe from Alexandra Stafford's Bread Toast Crumbs Toasted fresh bread crumbs top off this delicious combo.
Adapted from the BHG Test KitchenSugar snap peas fried in a light semolina batter, served with tarragon aïoli for dipping.
Adapted from Cooking LightFlavorful topping for bruschetta, pasta or pizza.
Adapted from Natasha's KitchenImpress your family & friends with this delicious pork roulade.
Adapted from Half Baked HarvestDelicious vegetarian treat ready to enjoy in less than an hour.
Adapted from Bread Toast Crumbs by Alexandra StaffordHearty and flavorful side to your favorite roasted meat or chicken.