Roasted squash brings out its slightly sweet + nutty flavor. Stuffing it transforms it from a simple side dish to a savory meal. Here's how: Cut acorn or koginut squash in half, season with oil, s+p and roast at 375°F until tender. Meanwhile, cook grain of your choice (rice, farro, quinoa) and sauté veggies + herbs (we like onions, mushrooms, kale + thyme). When squash is cooked, scoop out 2-3 tablespoons of the flesh + add it into rice/veggie mixture. Stuff the cooked squash halves + serve. Pro tip: Try out other stuffing mixtures -- just add cheese, sausage, or other veggies.

This dish gets its name from the main sauce ingredients: soy sauce, rice wine, and sesame oil. It's great for dinner, or you can even make it with wings as an appetizer: In a bowl, mix 3 tbsp + 1 tsp soy sauce, 1/4 c rice wine, 1 tbsp sugar, 1/4 tsp white pepper and 2 tbsp water. Heat 3 tbsp oil in a heavy pot over medium heat. Add 6 cloves smashed garlic and a 2 inches sliced, unpeeled ginger. Cook until lightly browned. Remove garlic and ginger and set aside. Increase heat to high. Add 2 lb chicken wings or boneless thighs cut into 1 1/2 inch pieces. Sear 3-5 minutes, then pour in soy mixture. Bring to a boil, then return garlic and ginger to pot. Cover and bring heat to medium low. Simmer until chicken is cooked and sauce is sticky, about 10 minutes for thighs or up to 15 for wings. Add 1 sliced jalapeño and 2 c basil leaves. Increase heat to high and stir well. Turn off heat and drizzle over 1-2 tbsp sesame oil.

You don't need to hit up that fancy salad joint for perfectly-crisp greens and seasonal flavors. Thinly slice kale and place in a large bowl. Add dressing - we like a simple 2:1 olive oil to lemon juice with a touch of dijon and maple syrup - and massage into the greens until slightly soft. The rest is up to you - try sliced fruit, toasted nuts and seeds, roasted vegetables, cooked grains, and grated or crumbled cheese.