Fontal Polenta with Mushroom Sauté

Earthy, rich, and flavorful—this dish is packed full of savory goodness. Umami notes from the exotic mushroom blend (plus more creminis) and the savory fontal cheese quench hearty cravings without a speck of meat. This dish is rich, which makes it a great show-off recipe for a festive brunch or easy dinner party. It's also easy, ready in just 20 minutes, and perfect for a cozy, comforting dinner on a cool night. Fontal cheese is assertive, but the mushroom sauce tempers those strong flavors. Instant polenta makes this gourmet treat come together quickly. If you have the time to invest, you can use slower-cooking yellow corn grits in the place of the polenta.

Brown Butter Gnocchi with Spinach and Pine Nuts

Gnocchi are small dumplings made most often from potato, flour, and egg. You might first experience it swimming in a rich tomato sauce, as is customary for this Italian pasta alternative. In this dish, however, we're keeping the sauce light but still fairly decadent. Browned butter is luxurious whenever it's used. In this lighter gnocchi recipe, it delivers earthy tasting notes, as do the pine nuts. Fresh spinach gently wilts under the heat of the freshly cooked gnocchi, which makes it perfectly tender. Look for whole-wheat gnocchi, like Gia Russa, in the pasta section of your grocery store.

Orzo Salad with Spicy Buttermilk Dressing

This dish is bright, creamy, and packed with fresh veggies. The more veggies you add, the further this easy pasta dish will stretch. It's great as a make-ahead lunch or dinner, too. Just keep in mind the spice grows stronger the longer it sits. If you have a sensitive palate, you might want to scale back on the ground red pepper. Just add a dash and stir well before you eat. If you prefer to make this dish a whole-grain option, skip the orzo (or look for whole-wheat orzo) and use farro instead. It will hold up especially well with the buttermilk dressing.