Apples are so naturally sweet that these crisps don’t need any sugar, just sprinklings of cinnamon, curry and ground ginger. These fruit snacks aren’t fried like most tortilla chips, simply baked in the oven to give them a delightful crunch.

Golden delicious apples, raisins and walnuts provide diverse textures to these harvest muffins, while brown sugar and molasses incorporate a sweetness that is dark, slightly spicy and quintessentially autumn.

Succulent soysage is grilled between 2 toasted English muffins and sliced bell pepper. Sweet meets spicy as boysenberry jam contrasts with habanero salsa and roasted pumpkin seeds.

Artichoke hearts and fresh baby spinach top a whole wheat pita round coated with pesto. These pita pizzas quick to prepare and can be made in your toaster oven.

Welcome back Monday Night Foodbowl with this delightful Cajun chili, conveniently served in edible cups. The holy trinity of onion, bell pepper and celery is seasoned with cumin, thyme and cayenne, tossed with veggie sausage, okra and kidney beans, then poured in cup made of crisply baked egg roll wrappers.

Brown lentils are spiced with red chili and thyme, topped with alfalfa sprouts and served on a poppy seed bun. These burgers are great on the grill and so hearty even the most devout carnivores will be singing the praises of the mighty lentil.

A grilled avocado is elegant in its simplicity – simply brush with lime juice and place on the grill to infuse the earthy fruit with savory smoke. The grill marks make for a delightful presentation and you can really up the ante in serving the salsa smack dab in the middle, replacing the pit.

Maitake mushrooms are so full of flavor, all you need to do is sauté them to bring their delicious earthiness to the surface. Squash blossoms, sautéed shallots and fresh herbs contrast the mushrooms and brighten this delightful pasta dish.

Chocolate and cherries are a classic combination, but when better to execute it than on a hot summer morning? Cherries are sweet and in season and this ice cool breakfast shake is a surefire way to wake up feeling refreshed.

Tomatoes are topped with thyme parsley breadcrumbs and a drizzle of balsamic vinegar before they are baked until bubbling. Making larger crumbs from whole wheat bread gives this dish more nutrients as well as a rustic, hearty texture.

The secret to these cabbage rolls is that they are braised in a flavorful broth enhanced with vinegar and brown sugar, then drizzled with a red pepper garlic sauce. Lentils and rice that have been seasoned with shallots, soy sauce and cumin fill up these tasty treats.

These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. A shallot miso dipping sauce provides the perfect balance to these light rice paper rolls with unexpectedly intense flavors.

Artichoke hearts and olives produce a delicious briny flavor which comes to life when mixed with the sweet Italian pairing of roma tomatoes and fresh basil. Try this contemporary salsa with pita chips or cut up veggies.

Strawberries bring summertime’s sweetness to balance refreshing grape tomatoes, carrots and yellow bell peppers. Balsamic vinegar is tempered with maple syrup and lemon juice to create vinaigrette which tastes complex, but is simple to prepare.

Celebrate summer with this patriotic fruit salad. Hearty quinoa is paired with sweet blueberries, strawberries and cranberries, balanced by salty pecans and dressed with a tart grapefruit vinaigrette.

Tempeh takes on the full flavor of the Chinese inspired tart cherry sauce, nuanced with garlic chili paste and white miso. Chinese green beans and carrots are steamed briefly, so they still retain their delightful crunch.

Lemony white beans, red pepper with feta and a parsley pine nut pesto are layered to create this vibrant spread with flavors as bright as its looks. Bring this veggie pâté to your next potluck and serve with baguette rounds or pita bread.

Pancakes are stacked with banana and brown sugar in between. Orange slices, blueberries, dollops of yogurt and fresh mint leaves top these fruit flapjacks.

Spicy radishes bring big flavors to this creamy crunchy sandwich. The sharp radish taste is balanced with briny black olives and mellowed with Neufchatel cheese.

This BBQ sauce shows off the best of both the sweet and savory flavors in Asian cuisine. Chewy udon noodles contrast with grilled broccoli and plum and then tossed together with sautéed carrots and kale.

Quinoa is seasoned with lemon juice, mint and parsley and then served in a steamed artichoke. You'll have extra quinoa after you've stuffed all the artichokes so stretch your leftovers to make a chimichurri salad featuring this heart healthy grain.

Sliced mango is dressed with sugar, lime and sesame oil to bring out the dish's sweet, sour and unami flavors. Fresh chili and onion do their part to add some heat to this refreshing salad.

Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot.

Who says chili needs meat when this one comes chock full of cinnamon spiced lentils, paprika seasoned peppers, roasted tomatoes and corn? With all those aromatic spices, this chili's rich smoky flavor will fill your house as it stews.

Sour citrus dishes can quench the summer heat, and a good drizzle of dark chocolate is a sure-fire crowd pleaser. The flavor contrast is stunning in this innovative dessert which makes use of the entire lemon.

Garlic is slow roasted then stewed with carrot juice and sage. Walnuts add a crunch to the sauce, as well as a healthy dose of Omega-3's.

These Tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos.

This meatless take of the French classic Coq au Vin slowly simmers tofu with pearl onions, mushroom, red wine and vegetable broth. The veggie version cuts hours off the cooking time so you'll be sitting down to dinner just a half hour after you've started cooking.

The sweet earthy butternut squash is seasoned with slightly sour achiote chili paste. When rolled into a taco, the squash is enhanced with charred poblano pepper, panella cheese, hot sauce and a squeeze of lime.

Mushrooms and garlic are seasoned slightly spicy and then tossed with sundried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread.

Mushrooms are diced, seasoned and cooked into thin pancakes. These savory mushroom patties are then layered with tomato, cucumber and Greek yogurt to make a refreshing salad stack.

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives.

Chickpeas and mushrooms are seasoned both spicy and sweet in this Asian influenced wrap. The lettuce leaf brings the dish together and offers a refreshing crunch to balance the filling's assertive flavors.

Okra, corn and black beans blend together beautifully in this hearty gumbo. The garden brown sauce is easily doubled, keeps well and can also be used as a base for enchiladas, curries and eggplant cacciatore.

Potatoes, squash and cauliflower are cooked in coconut oil then seasoned with ginger and cumin. Asian glass noodles create a delicate base for this curry, but feel free to substitute rice to soak up the sweet sauce.

These stuffed potatoes are a great way to enjoy squash, broccoli and bell pepper. Or go to the farmer's market, buy what veggies looks best and load up your potatoes with your favorite in season produce.

Tempeh is a terrific palate to showcase whatever flavors it touches. In this riff on a Creole classic, tempeh is seasoned spicy and sour, then blackened to balance the creamy avocado slices served alongside.

Show off the squash as its seasoned, roasted and broiled until crispy on top. The sweet crust of squash balances beautifully with creamy goat cheese and the salty crunch of the pumpkin seed.

A tofu twist on the classic Portuguese dish Bacallau à Bras. Picture strips of tofu seasoned with garlic, onion and olives then cooked until crisp.

Tempeh bacon's smokiness transfers to the hearty kale and is balanced with sweet roasted pear. Any homemade roasted garlic spread you have leftover can be deliciously reused on bread or in wraps.

Bring this south of the border dip to your next gathering and watch the 'feeding fiesta' around the bowl. Or wrap the dip in a tortilla to make this appetizer a main course!

Take advantage of brown rice's versatility with this rustic stir fry which showcases some of winter's most delicious offerings. Savor the Swiss chard as it soaks up every bit of the shallot, ginger and walnut flavors.

Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes.

An egg bread casserole with plenty of fresh veggies thrown in. If ciabatta's not your thing, try making bread cubes from sourdough or french baguette.

The warmth of spiced sweet potatoes will fill your house as these breakfast treats bake. The date-pecan topping provides a crunchy flavor kick, ensuring that you'll never look at fruitcake the same way again.

This soysage packs a punch when combined with sautéed veggies and savory seasoning. Watch as Kinzie makes this Thanksgiving classic that's healthier because it's baked outside the bird.

Beets, carrots and red onions are seasoned with middle-eastern spices and oven-roasted in this terrific veggie medley.

Squash and other gourds fill farmer's markets in the fall. Using the squash's thick shell as an innovative serving bowl dresses up the also in-season cranberries and mushrooms and defines this dish as absolutely Autumn.

Who says you can have too much of a good thing? All of the pumpkin is used here as the raviolis are filled with the sweet puree and the seeds make a spiced pesto topping.

Watch as Kinzie omits the meat, but constructs the ultimate club sandwich! Think you can do better? Send us your favorite meatless sandwich meal ideas!

Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Try it on a variety of whole wheat breads or multigrain seeded sandwich rolls.

Regarded as the original people's food, foul madammas are a traditional savory breakfast, popular in Egypt and Sudan. Fava beans are seasoned, mashed and then topped with a bright tomato feta salad.

This creative, kid-friendly meal combines all of our favorite things about breakfast and lunch. Watch as Kinzie and neighbor Punky cook this crunchy treat and then cut the pancakes into shapes!

This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer.

A breakfast classic gets a healthy twist by incorporating whole wheat flour and oatmeal. It's a fun one to cook with the kids, so get the whole household involved and send in your family's cooking videos or photos here.

Using fresh corn straight from the cob may take an extra step, but it allows for a fresh sweetness not found in the canned food aisle. This healthy spin on a Mexican classic uses whole wheat tortillas to keep you fuller, longer.

This refreshing salad weaves together many of our favorite sharp flavors of the Mediterranean. This dish is easy to prepare and highly adaptable so feel free to substitute quinoa or brown rice for the earthy wheat berry.

This soybean-spin on guacamole adds some extra fiber to that classic dip. Try using cut up bell peppers instead of chips for an even healthier treat.

These little tartlets are perfect for a light lunch. They only take 10 minutes to create -- what more could you want!?