I love autumn and its flavors. Microgreens are a perfect way to enhance the taste and nutrition of my fall dishes. I hosted a Microgreen Party recently and prepared three delicious recipes with seasonal ingredients. I used different kinds of microgreens to add color, flavor, and health benefits to each dish. Here are the recipes I followed:

• Quinoa and Acorn Squash Salad. This dish has a tangy cilantro microgreen sauce and spicy mustard or radish microgreens in the salad. It is a hearty and satisfying meal for a chilly day. You can find the recipe here.

• Root Vegetable and Apple Salad. This salad is a rainbow of colors and textures. I used yellow and red beets, purple, white, yellow, and orange carrots, rainbow Swiss chard leaves and stems, and Pink Pearl Apples. I topped it with red acre cabbage microgreens for a crunchy and peppery finish. You can find the recipe here.

• Peanut Butter Mousse with Chocolate-Covered Sunflowers. This dessert is a creamy and decadent treat. I made a smooth peanut butter mousse and sprinkled it with chocolate-covered sunflower seeds. You can find the recipe here.