Vegetables
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Herbed Hasselback Potatoes
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Corn and Farro Salad with Basil
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Antipasto of Zucchini with Brie and Mint
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Cumin Spiced Carrots
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Buttermilk Smashed Potatoes with Garlic Chives
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Pasta Primavera
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Lowfat Spinach Enchiladas
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Whole Wheat Couscous Timbale with Toasted Sesame Oil and Vegetables
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Cauliflower and Fennel Gratin with Pancetta
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Spaghetti Squash Pie with Peppers, Pine Nuts and Cheese
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Blistering Chiles – and a Healthier Chile Relleno
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Creamy Beet Puree
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Sesame Ginger Glazed Carrots
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Maple Roasted Acorn Squash with Walnuts
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Balsamic Roasted Vegetables, and what’s been keeping me busy…
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Mock Crab Cakes (Vegetable Fritters)