Seed

On those mornings when you don't want to do anything but get up, pour coffee, and sit with your face in the sun, homemade granola is a good thing to have around. Ours is meant to be not too sweet. We serve it over very tangy plain yogurt from upstate New York's Ronnybrook Farm dairy and add a swirl of local honey for people who want it a little sweeter.

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

We're into the ruffles-on-ruffles look you get from using reginetti noodles and Savoy cabbage, but any short pasta and green cabbage can be used in their place.

These fluffy pancakes get an extra dose of nutrition (not to mention serious crunch) from a combination of poppy and sunflower seeds. Use any citrus you like for the batter, but we're especially fond of how oranges pair with the rosemary-infused maple syrup. All-purpose flour may be substituted for spelt, however we love the unique nuttiness that spelt brings to this recipe.

Rolling out the dough between sheets of parchment paper means it won't stick to your pin or tear.

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

This is our go-to gluten-free pie crust; it crisps up beautifully and tastes fantastic. We also use this recipe for hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and bake them into little golden cookies. Before you begin, make sure all of your ingredients are refrigerated (or, in the case of the cream cheese and butter, frozen) to ensure that the crust holds its shape and turns flaky once baked.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

These pretty (gluten-free!) butter cookies come in three flavors: lime, lemon, and grapefruit. Or just pick one variety and triple the amount of zest and juice. You'll find psyllium-husk powder, flax seed, chia seed, and rice-based gluten-free flour at most natural foods stores.

The warming spices of chai flavor this fruity smoothie.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

Swap in veggie stock and make all your vegetarian relations happy.

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.