The roasted winter produce makes this sweeter than your average mac and cheese; the velvety, rich texture of this dish makes it feel so decadent, yet it's nutritious and satisfying on so many levels.

If you're a fan of cheesy, creamy, and healthy comfort food (and great leftovers), this recipe's for you -- especially if you've never tried celeriac before. It's comfort food, sophisticated.

One of my favorite's from Mark Bittman's Minimalist Column.

If you're a fan of cheesy, creamy, and healthy comfort food (and great leftovers), this recipe's for you -- especially if you've never tried celeriac before. It's comfort food, sophisticated.

Couscous and kale combine with the earthy, vibrant turmeric and the nutty, citrusy coriander to create a colorful, nutritious and filling side dish.

Caramelized onions are sweet and perfectly paired with the mild butter bean, and crunchy bacon tops a mound of vegetables to provide just enough salty, savory bite to satisfy the pickiest meat-eater.

Subtle ginger taste of these cookies make this easy a pallet-pleaser for all.

This classic recipe from the New York Times reveals a tender, sweet, and moist bread with a crusty exterior, rivaling any artisan bread from the farmer's market or a fancy restaurant. Sliced and lightly toasted, it's the perfect soup-dipping tool.

Packed with nutrition, this biscotti is both crunchy, chewy and subtly tart, with notes of ginger and cinnamon that celebrate the holiday season.

This recipe is an easy, quick and delicious way to use up end-of-season tomatoes. Roasting really brings out the deep, sweet flavor of this popular fruit.

Kabocha squash is the featured "pumpkin" in this recipe; lending a sweet flavor and fluffy texture to this healthy and moist muffin. Perfect for a mid-afternoon snack.

The summer's bounty of produce left me with a variety of fresh tomatoes. This is a meaty, substantial sauce great for a baked ziti or even as a base for chili.

Taking a cue from a previous Serious Eats article using yogurt as a substitute for oil, I created these zucchini brownies as a way to use up zucchini from my CSA share, satisfy intense chocolate cravings and create a healthy option for dessert.

Zucchini with caramelized onions are CSA-match made in heaven! Both thriving in my weekly share, I combine them for an easy stove-top side dish.

This recipe from Barbara Kingslover's "Animal Vegetable Miracle" is a savior when zucchini overtakes your kitchen. Delicious and addictive!

This sweet treat replaces butter with kabocha squash upping it's nutritional prowess while decreasing fat content. Perfect for breakfast, as a snack, and a dessert!

Sweet kabocha squash is a stand in for butter in this recipe. These bars make a healthful alternative to baked goods in the morning, afternoon and night!

Basil is flourishing in my backyard. Without pine nuts on hand, I substituted a mixed nuts mix that contained mostly peanuts to create this tasty pesto.

Quiches are easy and versatile. I created this with leftover cooked sausage meat and some local eggplants and onions. It's a great sweet and salty combination!

Inspired by the tomatoes coming in in my own backyard, this Tomato & Peach Salad is a great, light side dish on a hot summer day.

This funky vegetable takes on a whole new flavor in this pickling solution with garlic, ginger and paprika.

Seasonal, local produce are the stars of this moist and delicate bread. Apricots and blueberries are baked into a pillow of whole grain flour, oats and honey!

This pickling experiment is an homage to all foods in jars. Personal, unique, homemade. One giant cuke from my CSA share and now I can't wait to experiment with other produce and pickling solutions!

Seasonal, nutritious fruit from a farm stand and a CSA share make this crumble a perfect reason to turn on the oven in the sweltering summer heat!

Zucchini abounds in the summer. These cookies are a creative, sweet and tasty way to enjoy this nourishing vegetable to transform even the pickiest of eaters!

This cake is chocolatey but not too sweet, with a a moist, dense crumb. It can be finished with a dusting of powdered sugar, and keeps quite well wrapped tightly in plastic or foil.... More

Adapted from Smitten Kitchen... More

The combination of flavors and textures in this salad keeps it interesting: just-soft grilled zucchini, al dente fava beans, the garlicky crunch of homemade croutons, and the salty crumble of Parmesan cheese. More

Last week's Weekend Cook and Tell was one of our stinkiest and tastiest yet. The challenge was to make something cheesy by cooking something that incorporated some sort of cheese. The recipes and cooking projects submitted were a virtual melting pot (pardon the pun) of cheesy deliciousness. Let's take a look at some of our responses. More

For last week's Weekend Cook and Tell we asked you to revisit the meals that you were served while in school. For most of you these school lunches didn't bring back the fondest of memories and weren't anything you'd care to repeat. So for this week's round up we'll share some of your most fond and frightful cafeteria memories along with a few reimagined versions of elementary school fare. More

Last week for our Weekend Cook and Tell challenge we asked what kinds of comforting foods are helping you cope with the late-winter blues. More