Nut Free

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

We subbed baked chips for fried. Same flavor, less fat.

These mini-taters keep portion size in check, so you can enjoy cheesy, bacony goodness without thinking twice.

Go ahead and double this tomato sauce. It freezes well—ready for other pastas or for simmer-poaching eggs

Quickly cooking shredded butternut squash with butter and sage turns it into an almost-instant sauce for a very autumnal pasta dinner.

The lamb roasts on a bed of thyme to infuse the meat.

With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

Don't worry about getting too much color on your pears—they will gain more caramel flavor the darker they go. This unusual dessert is a play on flavors—savory alongside sweet—and textures.

Swap out your morning coffee with matcha for an antioxidant boost.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

For a simple but elegant winter holiday meal, look no further than this Italian classic.

Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, sauté them quickly in a neutral-flavored oil, such as grapeseed or vegetable oil.

To save time, use canned chickpeas instead of dried.

Brining the lamb before it is slowly braised results in flavorful meat.

Dark chocolate and espresso add the slightly bitter notes needed to balance this dessert. Remember, the higher the cacao percentage, the less sweet the chocolate.