Tricolore Salad with Roquefort and Hazelnuts
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For this rustic antipasto dish, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving dish. Choose olives that haven’t been marinated or oil-cured.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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These grilled veggies taste great hot or cold. Soaking the radicchio in cold water before grilling keeps it from getting too bitter.
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When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.
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This baked pasta dish is a healthful interpretation of the kids' favorite.
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“As usually happens with soup, it made itself with the ingredients I had on hand,” she explains.
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White bean paste gives this appetizer a fabulous, creamy Tuscan flavor.
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Need a switch from tomato sauce? This hearty mushroom topping is just the ticket for pasta, grilled tofu, greens, or even eggs.
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Among the most missed foods reported by those with gluten intolerance, pizza is within reach thanks to a deliciously chewy gluten-free crust made from brown rice flour and teff flour. Broiling crisps the crust and wilts the greens atop this pizza. Feel free to switch out toppings here for your favorites.
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This sweet and savory pizza is sure to become a weeknight fave.
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This crust uses a poolish, a sourdough-like starter allowed to ferment several hours, which makes the final result crisp without being cracker-like.
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This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.
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This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.
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This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
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The rosemary and lemon aromas of these cookies will make your kitchen smell like an Italian bakery.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.