Canned butter beans tossed in cornstarch, paprika, garlic, and fresh herbs, roasted until crunchy, then served with a lemony whipped chèvre dip made with Goat Rodeo goat cheese.

Canned artichoke hearts get a golden crown of buttery panko, Parmesan, lemon zest, and fresh thyme in this easy pantry appetizer, made with Western Pennsylvania's DeLallo artichokes.

Peewee potatoes and wild and baby bella mushrooms roast until golden, then get a bright, garlicky chimichurri of parsley, shallot, oregano, red wine vinegar, and chili in this vegan side.

Roasted pear halves topped with blue cheese, pistachios, and rosemary on a black textured tray.

A simple vegan dish, full of strengthening minerals.

Make your holiday season bright with these recipes.

Quelcy Kogel's simple stuffing base of toasted bread, aromatics, eggs, and broth becomes five new dishes, from sweet potato, fig, and sage to sausage, fennel, and grape.

Roasted delicata, acorn, or kabocha squash halves are filled with a savory brioche bread pudding of sweet Italian sausage, fresh herbs, cream, and black truffle paste.

Fig & Ash chef Cory Hughes roasts whole baby yams until tender, then tops them with coins of sweet, smoky compound butter made with maple syrup, smoked paprika, and ground chipotle.