Andrea Bemis

Meet your new go-to flavor booster: butter that’s fully equipped with blue cheese and garlic. Layer on charred winter squash (any variety will work), then top it off with nuts and fresh herbs.

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.

In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.

Toss roasted squash and Brussels sprouts with a perfectly salty and spicy miso-harissa dressing for a refreshing change of pace.

"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says.

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.

"Don't worry if the fritters seem a little flimsy—they hold together and flip easily during cooking," Bemis says.

"Set sun-dried tomatoes on paper towels to soak up some of their oil so the dish doesn't get greasy," Bemis suggests.

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

"I spend most of late summer picking these veggies," Bemis says. "I have to get creative to keep up. The pesto makes this combo so refreshing."