If you need something to do with all that extra bread, give this one a go. Topped with caramelized brussels sprouts, spiced pistachios, sweet dates, and lemon zest, these are now a favorite crostini around our house.

This is the perfect type of salad to enjoy with cooler weather. We love its versatility and how easy it is to make. If you’d like, you could substitute the buckwheat with Farro but give the buckwheat a try first you might be surprised.

Bulgur, a Middle Eastern grain made from parboiled and dried wheat kernels, is a fast-cooking crowd-pleaser. We tossed it with contrasting flavors of sweet dried apricots, bitter radicchio, and chopped mint and parsley for freshness. A half-cup of chopped walnuts add a delightful crunch.

Rich and creamy this cake is positively dreamy. The pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor, but in a luscious moist cakey bite that’s topped with, you got it more butter pecan flavor.