90 gran cheese recipes

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

British leek and potato pie wrapped in crispy phyllo with cider-cream sauce and Hereford cheese. Elegant vegetarian main with layers of buttery, golden pastry.

Soupe de potiron is a French Provencal pumpkin soup with white onion, sage, garlic and a handful of rice for body. Pureed, then finished with Parmesan shavings. A simple, peasant-style fall soup.

Light apple raisin crepes with an oat bran batter, part-skim ricotta and apple filling, and a warm cinnamon syrup poured over at serving. Just 178 calories per serving.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Wholesome layered bar cookies with a tahini-oat-almond crumb crust and a cocoa filling made from tofu, ricotta, and maple syrup. Sweetened naturally and full of fiber.

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

Brighten your day with a slice of this delicious cake made with zucchini, nuts and cream cheese.