Carrots glazed with honey, lemon zest and thyme (Glenn Koenig / Los Angeles Times)
Recipe: Roasted beet salad with citrus, fennel and ricotta salata
Kale salad with farro, dried fruit and blue cheese (Ricardo DeAratanha / Los Angeles Times)
Moist and scented with cinnamon. Recipe: Apple muffins (Glenn Koenig / Los Angeles Times)
Recipe: Spinach soup with nutmeg and creme fraiche
