Katherine & Ryan Harvey

Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.

The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

The leftovers from this wholesome, spiced-up chicken dinner are just as good as the meal itself.

When we opted to cut out grains from our diet, one of the hardest things to give up was, strangely enough, stuffing-the kind you eat with Thanksgiving dinner. Most stuffing is made with bread crumbs, and that just wouldn't do. So Ryan put a lot of effort into developing and testing more nutritious alternatives, and eventually came up with this-a delicious and more-than-satisfying substitute. When they taste it for the first time, many people want to know his secret. They're shocked when he tells them it's omitting the bread crumbs. But there's no denying this dish tastes like the real deal, and it's more filling (so it involves less actual stuffing of the face!). It pairs nicely with any poultry, so there's no need to wait until Thanksgiving to make it. Try it with our Sweet Cherry Sauce for an extra decadent side.

Beef broth is the base of so many unique dishes around the world, including our personal favorite, pho. Nothing beats a good bowl of pho on a cold and rainy afternoon.

Who doesn't love roasted turkey?! Everything about it warms the soul—the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into a perfectly delightful sipping broth.

This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color. Be sure to keep the ingredients covered by adding water just to cover through- out the simmering process. The pot can be left overnight to simmer on your stove; however, be sure there is enough liquid in the pot before you go to bed, and keep the flame low. Too much evaporation will result in a burnt batch.