Roasted Corn Quesadillas
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This penne dish checks all the boxes — it's made with fresh veggies, satisfying pasta, and it's super easy to make.
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Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.
Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.
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This lovely salad is so easy to make
Eat without guilt or regrets. This rich, comforting pasta is lightened up with a cauliflower “cream.” For a more filling dish, stir in 2 cups small, steamed cauliflower florets before serving.
Tiny spaetzle dumplings get a gorgeous emerald color from watercress, which is blended into the soft dough.
Spinach adds a modern note to this classic Italian dish.
Is it a pizza? Is it a quesadilla? No, it's a pizza-dilla.
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Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza.
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In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.
A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.
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A feast of flavors, textures, and colors
Mung beans and julienned carrot and cucumber blend easily with noodles coated in a creamy, nutty sauce.
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