Healthy Fall Entertaining Recipes

Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.

Smoked paprika and smoked Gouda give this broccoli-and-cheese soup recipe a double hit of smoky flavor. If you can't find smoked Gouda, smoked Cheddar gives delicious results as well.

Using a cast-iron skillet for this healthy pizza recipe gives you deep-dish pizza results with extra-crispy sides, but you can make it free-form too. Stretch the dough into a 12-inch oval and place on a large baking sheet coated with cooking spray. Top and bake at 450 degrees F until the cheese is melted and the crust is crisp, about 20 minutes.

Simple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.

Broccoli gets a whirl in your food processor, with rice-like results, in this healthy dinner recipe. Serve with hot sauce and limes for an extra kick.

Almond flour (aka almond meal) makes the coating on these broccoli "fries" extra-crunchy and flavorful. Find it in the gluten-free section of large supermarkets and natural-foods stores.

This tofu recipe is inspired by chawanmushi, a Japanese custard that is very soft and delicate, made with lots of liquid, which flows out of the custard as you eat it. Incorporating soft tofu with the eggs makes the custard firmer and more substantial. Besides shrimp, this custard could be made with scallops, cooked lobster, crab or cooked fish. Serve as a first course or for lunch with a side of vegetables and rice.

The spice blend in this vegetarian curry may seem like it has a lot of ingredients, but it's very easy to blend together and makes a curry that will rival your local Indian restaurant's. Serve with brown rice and naan to sop up all the sauce.

Making tofu tastier can be as simple as tossing it in a knockout sauce like this Sichuan-inspired peanut dressing. To make this cucumber salad recipe a meal, add rice noodles and double the dressing. Serve with an extra drizzle of sesame oil and sliced scallions.

This tofu curry recipe has a rich and spicy tomato-based sauce studded with cubes of pressed, baked tofu. Serve with brown rice and naan bread to sop up any remaining sauce.

Tofu definitely benefits from a marinade, in this case lemon juice, olive oil and fresh herbs. In this vegetarian salad recipe, the tofu is pressed first, which concentrates its subtle soy flavor and improves the texture by removing some of the water. But what really makes this recipe special is the Parmesan cheese crust that transforms the tofu into a soft, cheesy "crouton."

Grated beet and pomegranate juice give this tahini dip recipe a beautiful purple hue. Serve it with your favorite crunchy vegetables for dipping or use it as a sauce for grilled chicken or lamb.

Fresh spinach and herbs blended with tahini and garlic make this tahini dip recipe perfect for crudités--or try it as a vegan alternative to regular ranch dressing.

Flavored with turmeric, ginger and garlic, this tahini dip recipe is perfect for dipping vegetables or topping your next falafel.

The key to making this healthy, smooth pudding is constant slow whisking. A staff favorite, this recipe is one you'll want to pin for an easy make-ahead dessert.

There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold--russets don't provide quite the right texture.

Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.

For this easy slow-cooker split pea soup, look for raw smoky, spicy chorizo. If you can't find raw chorizo, Italian sausage or merguez makes a fine substitute.

This salad formula will never let you down: toss leafy greens with fruit, cheese, nuts and a simple vinaigrette. If you can't find watercress, try substituting arugula, baby spinach or baby kale.

This squash recipe will leave you with some extra green tahini, which you can use as a salad dressing or a dip for crudités. Serve with a roast chicken and mixed green salad for a complete meal.