Blender

This pie is lighter in flavor and texture than its pumpkin cousins. If you’ve got a pie shell waiting, it’s a snap to get this treat into the oven.

A protein-rich, almost instant, smooth, deep chocolate dessert. Nice garnished with red raspberries or strawberries.

Making cake batter in the blender? What could be easier? This cake is elegant enough for a dinner party and easy enough for a weekday.

This beautiful sunset-red sauce with flecks of green herbs turns pasta, vegetables, potatoes, or fish into a work of art. Leftover sauce keeps in the refrigerator for a week or two.

This is the hot sauce we make regularly at the restaurant to ladle over burritos, enchiladas, tostadas, casseroles, and stuffed vegetables. Cooking the onions and peppers quickly on high heat brings out flavor with less simmering time.

Refreshing and pretty, this sauce makes a tangy and colorful garnish for curries, stews, and soups.

A basic vinaigrette can be quickly made with only a few key ingredients found in the pantry.

The clean, fresh flavors of cilantro and lime make this one of our all-time favorite dressings. If you like a smooth, emulsified dressing, make it in a blender.

These burritos, with their creamy spinach filling, are one of the dishes that always elicit customer requests for the recipe when we serve them in the restaurant.

This soup was inspired by the cauliflower curry we regularly make at Moosewood Restaurant. The chutney makes it perfect. (See photo)

For a richer dressing, add half a cup of coconut milk and a couple of tablespoons of peanut butter to the dressing.

This golden pudding sends out a wonderfully appetizing aroma as it bakes. You can keep it unbaked in the refrigerator for up to a day—just allow for more baking time.

This creamy, cold-weather casserole with a golden, crunchy topping can be assembled ahead and baked when you’re ready.

Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky mole-type sauce.

Rich and delicious Walnut Pesto can be made in minutes in a food processor or blender—it will be ready before the pasta has cooked. Make extra; it keeps well for 3 or 4 days in the refrigerator and is good on boiled potatoes and steamed fish.