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Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese

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One of these generously filled portobellos makes a satisfying main dish. The mushrooms can be assembled up to two days ahead, wrapped individually in plastic wrap, and refrigerated.
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Mollie’s Quite Surprising Mashed Parsnips

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Parsnips are out there, just waiting for you to discover their subtle sweetness. They come in many sizes, so try to get the small or medium ones (up to 8 inches long), as the giant ones tend to have a tough inner core that doesn’t soften up very well.
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Rice Fried Vegetables

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In this vegetable fried rice reversal, the vegetables are dominant and the rice secondary. Feel free to substitute, add, or augment the vegetables—just don’t subtract.
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Roasted Beets with Tart Pink Grapefruit Glaze

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Here’s a delicious way to spark roasted beets with a hit of zingy flavor. Make the glaze when the beets come out of the oven—it takes only about 10 minutes. A high-grade maple syrup (one with very subtle flavor) works best in this dish.
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Dramatically Seared Green Beans with Garlic and Chiles

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Once the beans are trimmed, all you need is a large, hot pan, and the rest is one big, quick sizzling action. These will keep for up to a week in a tightly covered container in the refrigerator.
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