Chicken skewers are fun to eat and perfect finger food for a party. These skewers pack extra flavor with a marinade enriched with pomegranate molasses, a viscous syrup made from the juice of the fruit. Sweet, tart and sticky, the molasses gives a welcome flavor boost to the easygoing white meat, while the sugars in the molasses help to caramelize and crisp the chicken while cooking.

If you have the time, marinate the chicken in the refrigerator for up to six hours. If not, then simply let the chicken marinate at room temperature while you soak the skewers.

Pomegranate molasses is a popular Middle Eastern condiment and can be purchased in the international section of your supermarket or at specialty stores.

Pomegranate Chicken Skewers With Pistachios and Mint

Active time: 30 minutes

Total time: 30 minutes, plus soaking and marinating time

Yield: 4 to 6 servings

Special equipment needed: Bamboo skewers, pre-soaked for 30 minutes

Marinade:

1/4 cup pomegranate molasses

2 tablespoons Dijon mustard

2 garlic cloves, minced

2 tablespoons fresh lime juice

2 tablespoons vegetable oil

1 tablespoon Sriracha

1 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

2 pounds boneless skinless chicken breast, cut into 3/4-inch pieces

Sauce:

1 cup whole milk Greek yogurt

2 teaspoons fresh lime juice

1 small garlic clove, minced

1 teaspoon Sriracha

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Garnish:

Extra-virgin olive oil

2 tablespoons finely chopped unsalted pistachios

2 tablespoons finely chopped mint leaves

Whisk the marinade ingredients in a small bowl and set aside about 1/4 cup for basting. Place the chicken in a large bowl, pour in the marinade, and stir to thoroughly coat. Cover and refrigerate the chicken for up to 6 hours. Remove the chicken from the refrigerator 30 minutes before grilling.

Whisk the sauce ingredients in a small bowl and refrigerate until use.

Prepare the grill for direct cooking over medium heat (or preheat the oven broiler). Thread the chicken on pre-soaked bamboo skewers.

If using a grill, grill the skewers over direct heat, basting with the marinade once, then turn and continue to cook until the chicken is lightly charred and thoroughly cooked through, about 10 minutes, turning again as needed. If broiling in the oven, arrange the skewers on a broiler pan and place on the top oven rack. Broil until the chicken is charred and thoroughly cooked, basting and turning once, about 10 minutes.

Arrange the skewers on a serving platter. Lightly drizzle with the olive oil and garnish with the pistachios and mint. Serve with the dipping sauce.

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It's getting chilly outside, and while warm comfort food is high on the list of cravings, it's more important than ever to keep eating salads that are brimming with nutrient-rich vegetables and grains. The good news is that the cooler weather gives us an excuse to fortify our salad bowls, transforming the light and wispy summer salad into a healthy, hearty autumn dish.

A key ingredient in this cold-weather salad is nutrient-rich kale. Raw kale can be bitter and difficult to digest in large quantities, so it's important to tame the tough and sturdy leaves to deter picky eating. This can be easily accomplished by massaging them. Yep, that's right: Drizzle the kale leaves with a little lemon juice, olive oil and a pinch of salt, and then rub them for a minute or so to coat the leaves. You will be rewarded with a slightly softened version of the hearty leaf that's easier to munch on; its earthy flavor will be softened by the lemon and salt.

Treat this salad just like your fall wardrobe, and pile on the layers -- it can handle it. I've added finely chopped cauliflower and dried cranberries, along with a shower of quinoa and seeds. Because these salads are so sturdy, they will hold up well for a bit once they are fully dressed -- which is great for assembling ahead of time.

Chopped Autumn Salad

Active time: 10 minutes

Total time: 25 minutes

Yield: 4 servings

1 bunch curly green kale, tough ribs removed, leaves coarsely chopped

1/2 tablespoon fresh lemon juice

1/2 tablespoon extra-virgin olive oil

Pinch of sea salt

2 scallions, white and green parts sliced

1 large carrot, peeled and coarsely grated

1/2 head small cauliflower, florets finely chopped

1/4 cup cooked quinoa

1/4 cup Italian parsley leaves, chopped

1/4 cup dried cranberries

2 tablespoons pepitas (or sunflower seeds) for garnish

Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon fresh lemon juice

1 small garlic clove, minced

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a large bowl, rub the kale leaves with the lemon juice, olive oil and salt until thoroughly coated, about 1 minute. Let stand for 15 minutes.

Add the scallions, carrot, cauliflower, quinoa, parsley and cranberries and toss to combine.

Make the dressing: Whisk the oil, vinegar, lemon juice, garlic, mustard, salt and pepper in a small bowl. Drizzle over the salad and toss well to thoroughly combine. Garnish with the pepitas. Serve immediately or cover and refrigerate for up to 2 hours.

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These cookie bars couldn’t be easier. Almond flour and oats team up with flour in a cinnamon-laced streusel, which does double-duty as the topping and base for these bars, sandwiching an intense raspberry filling.

The topping and base ingredients are made together -- quickly blitzed in a food processor and then divided for assembly, with a handful of chopped almonds added to the topping for good measure. The combination of fresh raspberries and raspberry preserves creates a bright filling that is sweet and fruity but not overly cloying.

The almond flour and oats add a hint of heft to this sweet treat, nudging the bars into the almost-good-for-you department -- but who are we kidding? Whether you call them indulgent or healthy-ish, be sure to make them. They will be a great addition to any lunchbox or holiday cookie list and are guaranteed to be a hit.

Raspberry-Almond Streusel Bars

Active time: 25 minutes

Total time: 45 minutes

Yield: makes 16 (2-inch) square bars

Crust and Topping:

1 cup almond flour (meal)

1/2 cup all-purpose flour

1/2 cup old-fashioned oats

1/2 cup dark brown sugar

1/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup chilled unsalted butter, cut into 1/2-inch cubes

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup sliced or slivered almonds, coarsely chopped

Filling:

1/2 cup raspberry preserves

6 ounces fresh raspberries

1 tablespoon raspberry liqueur, such as Chambord (optional)

Heat the oven to 375 degrees. Butter an 8-by-8-inch baking pan. Line the bottom with parchment, leaving a 1-inch overhang on two opposite sides. Butter the parchment.

Combine the almond meal, flour, oats, brown sugar, sugar, cinnamon and salt in a food processor. Pulse to combine, 1 to 2 times. Add the butter and extracts. Pulse until the mixture resembles coarse meal, 10 to 12 times. Transfer 3/4 cup of the mixture to a bowl; add the almonds and set aside for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until light golden brown, about 12 minutes.

Place the preserves, raspberries and liqueur (if using) in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact. Spread the raspberries over the crust. Sprinkle the topping over the filling.

Bake until the filling is bubbly and the topping is golden brown, about 20 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in 2-inch squares. Serve at room temperature or cover and refrigerate for up to 2 days.

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