Pumpkin Spice Oatmeal with Toasted Pecans

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This breakfast is downright decadent; like a pumpkin pie in a bowl. Don't let its sumptuousness rob you of pleasure though, this dish is super-healthy too. It's loaded with fiber from the pumpkin and whole grain goodness from the oats.

Sweet Potato-Kale Bread Pudding

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You can bake these little bread pudding muffins a few days ahead; cool and refrigerate. Reheat them in a low oven while the turkey rests. You also can cook this in a 2-quart baking dish instead of a muffin pan, if you prefer.

Lentil Soup with Roasted Pumpkin

Lentils are a staple food in Eritrea, and every time I prepare them I recall my years there. Adding cubed roasted pumpkin lends this soup vibrant color and transforms it into an ideal Thanksgiving starter.

Braised Kale Trio

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Use a mixture of different kales, if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them.

Mushroom, White Bean and Sage Soup

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If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.

Iowa City Chili

There's a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin' for a rib-sticking bowl of chili. It's also a great way to use up the last of your tomatoes and peppers, or to begin to use your new "puttin' ups" (as Kurt's grandma used to call them).

Braised and Glazed Five Spice Short Ribs

Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.