Gluten Free

This sweet and spicy soup is wonderfully rich, even though it’s made without a drop of cream. If your carrots don’t taste sweet enough, add up to a teaspoon of sugar in step two.

When buying parsnips, choose those that are smooth, firm, and about 8 inches long, roughly the size of a large carrot. They should not be soft, spotted, or damp.

Like many other bean- and legume-based soups, this one is flavored with bacon. It can be served at the start of a Sunday dinner, or as a weeknight meal itself when paired with a green salad topped with Lemon-Parmesan Vinaigrette (page 347).

This dessert is more interesting when prepared with a variety of stone fruits, but if you can’t find one particular type, substitute more of another. You could also use apricots in place of any of the other three fruits.

Quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

The three main ingredients in this recipe—pecans, cornmeal, and catfish—are all common in Southern cooking. The carrot slaw served on the side is lighter in fat and calories than more traditional mayonnaise-based slaws.

The cooking time for lentils can vary widely depending on their age, as older lentils require more time. For the best results, buy a fresh, new bag. A mustard vinaigrette boosts the flavor of this Mediterranean-inspired dish.

If you prefer, you can replace the white wine with an equal amount of apple cider. To prevent peeled apples from turning brown, place them in a bowl of cold water mixed with the juice of one lemon.

Mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.