I won't beat around the bush: I am not a fan of turkey stuffing (or dressing), and neither is my family. Whenever I make stuffing, it sits uneaten at the Thanksgiving table before it's banished to the refrigerator and labeled "leftovers." There, it sits for days -- forlorn, neglected and, frankly, wasteful.

So, now I no longer make bread stuffing for our turkey. Instead, I jam bunches of fresh herbs, such as parsley, thyme and sage, as well as wedges of lemon or orange in the turkey cavity to provide aroma and helpful moisture while the turkey roasts. For serving, I provide potatoes and a grain dish to balance and fill out the feast.

This rice salad is always a hit. It's a great gluten-free starch substitute for bread stuffing, and the dried fruit and nuts stud the rice like festive jewelry, providing a pretty addition to the holiday table. Feel free to mix up the fruit and nuts, substituting raisins, chopped prunes, dried figs, walnuts or hazelnuts. For a vegetarian option, substitute vegetable stock or water for the chicken stock.

Wild Rice With Dried Fruit and Pecans

Active time: 15 minutes

Total time: 1 hour

Yield: 6 servings

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

1 medium carrot, finely diced

1 garlic clove, minced

1 1/2 cups wild rice or wild rice blend

3 1/4 cups chicken stock

2 teaspoons fresh thyme

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/3 cup coarsely chopped dried apricots

1/3 cup dried cranberries

1/3 cup coarsely chopped toasted pecans

1/4 cup chopped Italian parsley leaves

Heat the oil in a medium pot or Dutch oven over medium. Add the onion and carrot and saute until they begin to soften without coloring, 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds, and then add the rice and stir to coat.

Pour in the chicken stock and add the thyme, salt and black pepper. Bring the liquid to a boil and then reduce the heat to low. Cover the pot and simmer until the rice is tender and the liquid is absorbed, about 45 minutes (or according to the rice package instructions).

Remove the pot from the heat. Stir in the apricots, cranberries and pecans and fluff the rice with a fork. Let stand, partially covered, for 5 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm or at room temperature.

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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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