Confit is a cooking method used in French cuisine in which food is cooked in oil or fat at a low temperature for a long period of time. For this recipe, tomatoes and garlic are slowly cooked in olive oil until they’re wrinkled and fragrant. The end result is a dish bursting with flavor that is glorious when served over pasta!

Zucchini comes into its own at summer’s end, making it the perfect time to whip up a loaf of zucchini bread. Our healthier version is gluten free and dairy free, with walnuts and currants to add a little extra texture, flavor, and nutrition. Enjoy toasted for breakfast slathered with buttery spread and jam or, if dairy is no issue, with a schmear of cream cheese!

This riff on a classic Moscow Mule hits all the right notes with zingy ginger and fresh lime, but without the alcohol. It’s sure to be a crowd-pleaser!

This recipe calls for purple sweet potatoes, which will give you a vibrant purple dessert that is sure to delight the eye and the taste buds.