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This no-cook side dish is ready in minutes and packs tons of fresh, crunchy, and bright character: In a small skillet, toast 1-4 cup pine nuts over low heat until golden brown, 2-4 minutes. In a small bowl, whisk 1-4 c Meyer lemon juice, 1-4 c olive oil, 1 minced shallot, 1 tsp Dijon mustard, a big pinch of salt, and a pinch of pepper in a big bowl, place 3 thinly-sliced zucchinis, followed by pine nuts, a handful of chopped tender herbs (like basil or chives), and a sprinkle of grated Parmesan. Add dressing, salt, and pepper to taste and toss well. This recipe appears in "Simple Beautiful Food: Recipes and Riffs for Everyday Cooking" by Amanda Frederickson.

Taking a versatile protein, in-season veg, and your favorite sauce or seasoning is a no-fail formula for a quick weeknight meal. Right now, we're digging baked chicken thighs marinated in Mother In Law's gochujang chile paste with some blistered tomatoes and kale.

These snacks and staples for your pantry and fridge are all made with five ingredients or less. So there's no funny stuff, just wholesome deliciousness. Add them to your cart to keep your kitchen stocked with better-for-you essentials.

Get excited, 'tis the season for pumpkin spice everything! We've picked the items that prove that fall's signature flavor is anything but basic.

It's a full-on harvest of fall faves just in time for Oktoberfest. Crack one open and toast the season of football, cozy sweaters, leaf-peeping, and cooking low and slow.

Preheat oven to 450 F. Line a baking sheet with foil. Slice 3 medium potatoes into 1/3-inch thick rounds. Toss with 2 tbsp olive oil, salt, and pepper. Spread out evenly on the lined sheet and bake in oven 10 minutes. Halve 6 medium beefsteak tomatoes. Peel 4-6 cloves garlic. Toss halved tomatoes, add some grape tomatoes if you like, garlic, 6-8 sprigs of thyme and salt and pepper together with 2 tbsp olive oil. Once potatoes have baked 10 minutes, add tomato mix to same sheet, placing around potatoes, then return to oven and bake 5 minutes more. Meanwhile, brush four 6-8 oz cod fillets with 1 tbsp olive oil and season with salt and smoked paprika to taste. Once 5 minutes have passed, add cod to sheet and return to over. Cook until cod is done and potatoes are tender, about 8 minutes more. Let rest a few minutes before serving.

Local apples and brie are one of our fave fall sandwich combos, and we have everything you need to make it on the feed. Here's how: Slice a fresh baguette in half, then place thinly sliced apples on top. Slice brie (you can leave the rind on), place on bottom half of baguette and layer on arugula. So. Good.

If you're craving exciting vegan options to shake up your routine or are just curious about adding more meat and dairy-free meals to your life, these new entrees and sides are a great place to start. In addition to some fresh recipes from our own kitchen, we've got exciting adds from new partners of ours like Plantabulous and Good Stock.

When the temps get cooler, it's time to heat the oven and get your bake on. Get started with these kits, mixes, and ingredients that will set you up for sweet success.

Changing leaves and the return of pumpkin spice everything is great and all, but we could do with less of the sniffles and skin emergencies that autumn brings. Luckily, we've got everything you need to be ready for allergies, colds, dryness or any other curveballs the season throws your way.

For every RA Kitchen meal sold, Restaurant Associates, in partnership with FreshDirect, will donate a portion of the proceeds to NY Common Pantry's Hot Meals. This program provides nutritionally-balanced breakfasts and dinners to those experiencing food insecurity. Enjoy a meal while also funding one for a neighbor in need.