We are practically bursting at the seams with new recipes for you this week! Fall vegetables were on the menu, starting with this slow cooker stew of curried vegetables and chickpeas, a wonderful meal to come home to. There was a French squash casserole, and whipped sweet potato with coconut milk and vanilla. Biryani, spiced rice with vegetables and nuts, was on the menu, as were braised Greek-style green beans and kimchi rice with handfuls of fresh greens. Not all was savory, too — check out the luxurious carrot cake with tangy orange icing.

And we took a little extra time this week, too, to look at how to cook vegetables. We showed you the easiest way to cook spaghetti squash in the oven, and our favorite ways to cook corn on the cob, eggplant, and mushrooms too.

• Curried Vegetable and Chickpea Stew
• French Butternut Squash Tian with Herbed Bread Crumbs
• Whipped Sweet Potatoes with Coconut Milk & Vanilla Bean
• Greek-Style Braised Green Beans
• Carrot Cake with Tangy Orange Frosting
• Vegetable Biryani Rice
• Kimchi Fried Rice with Extra Greens
• Balsamic Glazed Pearl Onions
• Radicchio Salad with Green Olives & Parmesan
• Mushroom and Leek Risotto
• Cherry Tomatoes, Gin and Sea Salt Bar Snack
• How to Cook Eggplant in the Oven
• How To Cook Corn on the Cob
• How To Cook Mushrooms on the Stovetop
• How to Cook Spaghetti Squash in the Oven

Previous Week's New Recipes: Sausage & Vegetable Breakfast Casserole, Sweet Potato Tacos, Turkey Wraps, Raspberry Bakewell Tarts, Bean Masala, Mushrooms on Toast and More

(Images: See linked recipes for full image credits)

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