Eating

Yes, a mouthful in every Way. A new comfort food. A big slice is a small meal in itself. Slightly tart and very sweet at the same time. The cornbread is rich but light. A gluten-free breakfast, lunch or dinner for $1.

A huge, beautiful braided loaf of bread that's light but rich. Moist and slightly chewy. Golden and glossy. At least 30 big, thick slices. For $2.50.

My CSA Farm Share arrived with carrots and plums. And the season's first apples and pears. So it's time to make tsimmes, a root vegetable and fruit stew that's a tradition during the Jewish New Year. Celebrate the flavors and/or the holiday.

A wonderfully fresh raw salad from hearty Fall greens. With a light, bright, zippy and creamy dressing that tenderizes the kale and brings out its earthy flavors. And the apple's sweetness. And, uh, Happy National Kale Day!

When the Farmers Market looks like a huge crop of pizza toppings, buy veggies, toss dough, make summer's best pizza. That crust is a great platform for healthy ingredients. A great new habit waiting to replace a bad old one. Who doesn't want to eat a pizza?

An incredibly tasty variation of a traditional Fall dish. Three minutes to make a batch of ginger-lemon-maple syrup soda base and brush it on the squash halves before roasting. Turns a mellow, mild dish into one that lights up your mouth.

The squash that's easy to peel, easy to clean, easy to slice and dice. And easy to curry. Cheap and easy to buy right now in Farmers Markets almost everywhere. Sweet and spicy. Mouth- and nose-filling. Tickles every taste bud you have. Yum.

No sauce on this, but the roasted vegetables combine to taste like a great sauce. A sauce you chew. But just a little. Because the red roasted vegetables almost melt in your mouth. They're the stars here. This would be great even without the pizza crust.

How and why to cook the healthiest vegetable of the season - and keep it that way. Keeps its flavor and color, too.

I love beets. Everyone loves these beets. Even the ones who say, oh, I don't eat beets. To those people, you can say, yeah, but these are like the French fries version of beets. Actually, they're better. And much easier to make.