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Mushroom and Swiss Chard Strata With Gruyere

Photo by Stacy Zarin Goldberg for The Washington Post This strata dishes up all the ease and splendor of a typical overnight breakfast bake, but in a more healthful way. Made with whole-grain bread, it brims with sautéed mushrooms and ribbons of Swiss chard, is fragrant with herbs and has just enough nutty Gruyere cheeseRead More

Navy Bean Soup with Kale and Ham

Photo by Tom McCorkle for The Washington Post This nourishing meal-in-a-bowl of hearty white beans simmered with herbs, studded with ham and flecked with kale leaves is the very definition of healthful comfort food. If you happen to have a leftover ham bone with some meat on it, take advantage of that treasure by usingRead More

Roasted Vegetable Frittata

Photo by Deb Lindsey for The Washington Post If you have leftover roasted vegetables, this frittata is meant to make the most of them. It comes out puffed and golden, not feeling the least bit recycled, but rather like a whole new, wonderful dish that can be served warm or at room temperature for anyRead More

Olive Oil Pumpkin Bread

Photo by Deb Lindsey for The Washington Post Using olive oil instead of the typical butter in this pumpkin bread gives it a rich depth of flavor as well as the health benefits of the good-for-you fat. With that, and the addition of whole-grain flour and honey instead of refined sugar, you get a sumptuous,Read More

Pumpkin Spoon Bread

Photo by Tom McCorkle for The Washington Post This souffle-like dish is resplendent with autumnal color and flavor, proving how pumpkin puree can bring so much more to the table than pie. Both elegant and homey, it can be served as a vegetarian main or as a side with roasted meat or poultry. Ingredients 2Read More