My garden is bursting with zucchini and basil right now, so I thought I’d share a favorite recipe. I’m not sure where it came from, I think a magazine. I jotted it down on a post-it and it became something the whole family loves.

This stew was inspired by a vacation—it was time to clear out the fridge, stoke up on immune boosting beta-carotene and have leftovers in the freezer upon our return home.

Lentils, wild rice, and walnuts combined in a delicious meatless loaf.

A delicious, creamy soup with no cream or added fat.

Acorn squash stuffed with spiced cranberries and pears.

For a delicious fall meal, serve this with sautéed soy sausage links and a salad of mixed baby greens and tomatoes.

Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.

This is the recipe I have used for my Thanksgiving centerpiece for over 25 years. It has always been a favorite with everyone who has celebrated the holidays with us over the years.

The lentils are delicious when served without the pumpkin, too. Adapted from 365 Ways to Cook Vegetarian. Plan on one “Jack Be Little” or other miniature pumpkin per person.

Here is one that is always a stand-by for any holiday gathering–usually Thanksgiving. It is great as a main dish or as a side dish.