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)