Quinoa and Goat Cheese Collard Rolls
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This red quinoa veggie burger is bursting with flavor. Make a batch ahead of time, freeze them, and have a quick dinner on hand.
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Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
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Embrace the top half of your carrots with this flavorful pesto
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Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.
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Herbs take center stage on this tangy tomato pizza.
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Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
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Beans and kiwi are a quirky combo worth trying
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Eating black-eyed peas can bring good fortune, according to Southern tradition.
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These are a perennial favorite at the Border Grill in Los Angeles. Serve them with sour cream and pico de gallo, a fresh salsa-like condiment made with chopped tomatoes, onions, and cilantro.
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This quick and easy dish is packed with flavor, with super nutritious and delicious lentils.
Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.
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