Golden and ruby beets meet juicy orange and peppery arugula, finished with toasted hazelnuts and a bright turmeric-ginger vinaigrette. Roasted low and slow until tender, then tossed warm so the dressing soaks in, this jewel-toned salad is a stunning start to your fall table.

Silky roasted kabocha soup, ladled tableside into its own baked squash bowl for a showstopping presentation. A small touch of coconut milk gives it body with no cream at all, while the roasted squash itself brings natural sweetness and depth.

Bone-in chicken thighs braise over red lentils until the lentils break down into a rich, creamy base with no dairy at all. A one-pot dish built for a slow fall afternoon, finished bright with fresh lemon and herbs.

Whole pears poached until tender in a lightly spiced syrup, then served standing in a pool of their own reduction. Finished with a dollop of yogurt and toasted pistachios for a stunning, not-too-sweet ending to the meal.