This thin, delicate lasagna elevates the homey dish into the realm of high-class dining. The secret to the deliciousness is both the use of no-boil noodles and the homemade sauce which, while it takes a little time, is easy to whip together. (I would recommend making a double or triple batch of sauce and freezing the rest for another use.) If you don’t have the time, a pre-made tomato sauce will serve. As always, feel free to substitute spinach or another leafy green for the chard.

Granted, tofu isn’t everyone’s cup of tea. Frankly, even though we are fans, we don’t eat a great deal of it because we try to monitor our soy intake for various reasons. In this recipe, however, the tofu’s creaminess is the perfect counterpoint to the salty/sweet, peanut-based satay sauce and the crisp, green vegetables.

In some ways, this pasta salad reminds me of Broccoli Crunch Slaw, in that the main vegetable is served chopped but raw for a satisfying crunch. Raw fennel, at least in this recipe, is nothing to be scared of and, in fact, might make a few converts to the cause. Rather than buy fresh dill (I don’t grow dill at the moment) I used a dash of rosemary, a dash of parsley and the fennel fronds to create the pesto.

Hearty and tasty, I personally served this salad as a chilled main dish, which was both refreshing and filling. Next time, I think I will add the optional artichokes.

Required equipment: ice-cream machine. The “fresh” adjective in this recipe is the key, but so is the way in which those fresh strawberries are handled. Instead of adding the fruit raw, the berries are macerated in lemon juice, which releases all of their juice and tenderizes. The result is vibrant and rich. Remember that as with most desserts, quality vanilla will always elevate your results.

With store-bought gnocchi, this main dish is super easy — and a great way to use any mild greens that are in season. In my case, I had some farm-fresh chard and a freezer full of chicken sausage. Next time, however, I will add the optional prepared tomato/spaghetti sauce for some extra freshness.

I enjoyed the splash of fresh lemon in this cheese sauce (which I kind of scalded and which I do not recommend). It’s also a great way to hide greens from the family. The recipe calls for spinach and I used chard, but I can envision arugula, mustard greens and pretty much any other leafy veg.

I know, some people say that “polenta” is the pretentious ways of talking about down-home, plain-ole grits, but I’m from Colorado. I was introduced to this yummiest of grains as polenta, and so polenta it always will be. Creamy and rich, this is a quick and easy side dish for almost any meal. It’s also customizable. Use any non-stringy cheese you have on hand, or add herbs, sauteed squash, wilted greens, pureed pumpkin or whatever you desire. Add a little liquid (water, milk or broth) when reheating leftovers to keep it creamy.

Who says Facebook doesn’t have an practical applications? I was sent this recipe via Facebook from my cousin Becky Kim, who lives in Georgia. She’s in love with the creamed spinach served at Harry Bissett’s, and this is the closest she’s come to replicating the dish so far. And, she didn’t mind me sharing it with all of you! It’s incredibly tasty, I must say. Her instructions have been tailored for frozen, cut-leaf spinach, but the bunch from our CSA share was super delicious, too.

My first attempt at Fillipino cuisine, and it was a big hit at Casa Local Dish. The ingredients may seem oddly matched, but trust the experts at Serious Eats who shared the dish with me. The assortment of ingredients come together perfectly for a rich, delicious stew to serve over rice.

Well, not technically baked potato, but boiled. The taste, however, is definitely reminiscent of the former: starchy, rich and yummy. By using sour cream instead of regular cream, the hearty soup is also heart healthy (as long as you go easy on or skip the bacon topping, of course). Don’t be frightened of the whole head of garlic. The flavor mellows into a more roasted garlic taste. If you’re worried, add garlic a bit at a time and stop when it suits your tastes.

What a delicious way to warm up on a winter evening — and a great way to get a heaping serving of healthy veggies. Serve with garlic bread or rolls, or perhaps a nice fresh salad.

As big fans of both Korean food and “breakfast for dinner” meals, this dish really pleased us, simple to make but somehow sophisticated. Note: For stronger flavor, marinate the meat overnight.

Taken from Cook’s Illustrated’s “The Complete Book of Pasta and Noodles,” this sauce is simple enough to prepare but really delivers on flavor.

Just glancing at the list of ingredients, it’s easy to tell this pot roast is far from simple. Parsnips and turnips? Port and wine? It does take a while to put together in the afternoon, granted. But then after three hours, you’ll find yourself with an amazing restaurant-quality pot roast that’s worth every ounce of effort and port. Enjoy the roast for your next big get together or holiday dinner.

Not widely made in America, a galette is a savory pastry that’s a little bit like pizza and a little bit like quiche. But even if the word is unfamiliar, the recipe is delicious. If you enjoy this version, you can use the technique to fill the crust with whatever ingredients tickle your fancy.

Do more with your electric steamer than just make rice with this straight-forward recipe for steamed dumplings. They’re tastier, fresher and healthier than any wonton you can get take-out!

I know, the recipe doesn’t look complicated or incredibly unique, but that doesn’t mean it’s incredibly special and delicious. We were bowled over by this chili, which takes less than an hour. It’s incredibly spicy, so serve alongside a few pieces of cornbread.

This fantastic method of pork preparation highlights the sweetness of fall squashes and root vegetables perfectly, complementing most any side dish with a richness and spice that’s spot on. To crack the spices, place them in two zipper-lock bags, one inside the other, and press or gently pound with a skillet, rolling pin, or meat mallet. If the weather is not suitable for grilling, try broiling the roast in the oven instead for very similar results.

All the richness of Alfredo sauce without the massive amount of fat, plus a great helping of healthy (and in my opinion, very delicious) Brussels Sprouts. A great, quick-and-easy Fall meal!