Starring whole grain brown rice, pumpkin pie spices and real pumpkin, this creamy pumpkin dessert is naturally sweetened with dates and maple syrup.  Pumpkin date rice pudding—comfort food that you can feel good about. Make it fast and easy in your Instant Pot Pressure Cooker!

With its welcoming nutlike flavor and a chewy high-fiber bite, brown rice takes more time to cook than white rice. A pressure cooker really speeds up the cooking time and results in a creamy tender brown rice pudding with luscious fall flavors.

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Homemade Roasted Red Pepper Vinaigrette is an easy copycat version of a bottled salad dressing, one you buy from the store. Smoky roasted-pepper flavor and just the right amount of honey sweetness shine in both, but this one’s better—because it’s homemade, with love.

The best thing about making your own vinaigrette is you know exactly what’s in it. It blows my mind to see sugar in almost every bottled dressing on the shelf–Arrrgh‼ Homemade salad dressings rock, especially over tossed lettuce and veggie salads.

You know how kale salads are best when the pieces of kale get massaged first? Instead of salt or lemon juice, massage your kale with a quarter cup of this dressing and ¼ teaspoon of salt. The next time you roast winter squash—toss the cubes with honey and roasted red pepper vinaigrette before the squash goes in the oven. Yum!

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Filled with meaty golden sautéed mushrooms and vitamin-rich chard, this mushroom, chard, and cheddar tart is mainly veggies. A couple of eggs and a little cheese holds everything together. Baked in a flaky whole wheat olive oil crust, a sprinkle of roasted sunflower seeds gives this tart a crunchy finish.

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