Hot Broccoli-Artichoke Dip
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Gluten-Free
Asparagus and Oyster Mushroom Gratins with Spinach Chiffonade
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Egg Noodles with Cabbage and Chard
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Cabbage Casserole with Leeks, Ricotta, and Pine Nuts
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Maple Pecan Sablés
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Mocha Chocolate Mousse Cake
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Garlicky Leek and Artichoke Soup
A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.
Greens and Quinoa Pie
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Marinated Red Bell Peppers and Manchego Cheese
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Spiced Almonds
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What to Know About Arrowroot Powder
Arrowroot powder gives sauces and gravies a velvety texture and delectable sheen
Chocolate-Nutmeg Pots de Crème
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Vegetables Korma
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Chocolate Sweet Potato Torte
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Balsamic Port Sauce with Dried Cherries and Rosemary
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Sweet Potato Shepherd’s Pie
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Flour Power
Brown rice flour is a tasty way to get more whole-grain fiber into delicate baked goods
Butternut Squash-Bartlett Pear Soup
Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."
Root Vegetable Sticks with Roasted Garlic Dip
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Almost-Raw Honey Cheesecake Bars with Cranberry Topping
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Happy Birthday
Wow the PB&J crowd with a kid-friendly, gluten-free feast
Wild Mushroom Socca Stacks
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Grilled Salad Pizza
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.
Simple Cheese Pizza
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Gorgonzola, Fig & Spinach Pizza
This sweet and savory pizza is sure to become a weeknight fave.
Thin and Crispy Pizza Dough
This crust uses a poolish, a sourdough-like starter allowed to ferment several hours, which makes the final result crisp without being cracker-like.
Chocolate Layer Cake with Cream Cheese Frosting
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Lunch Box Favorite Salad
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Tofu Shapes with Hummus
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Pumpkin Seed Brittle
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Sweet Tapioca Soup with Honeydew
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Artichoke-Potato Medley
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Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread
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Nori, Egg, and Potato Rolls
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Mango-Avocado Rolls
Summer favorites avocado, lime, red bell pepper, and mango fill Vietnamese rice paper wrappers to make these rolls.
Italian Savory Torte
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Best-of-Summer-Fruit Salad
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Summer Vegetable Stacks with Gremolata
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Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette
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Fresh Asparagus Soup with Parmesan Crisps
Parmesan crisps are an easy, impressive soup garnish made by melting grated cheese in small rounds.
Oven-Baked Sopes
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Zucchini-Corn Filling
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Pico de Gallo
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Feel the Beet
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Beta-Carotene Barrage
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Spring Vegetable Risotto
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.
Strawberry-Lavender Pavlova with Vanilla Bean Whipped Yogurt
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Carrots with Juniper Yogurt
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Spiced Banana Chips
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Pineapple-Banana Chutney
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Banana Breakfast Smoothie
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Warm Avocado Halves with Pink Grapefruit and Endive
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Sweet Carrot Chutney
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Green Chutney
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Rainbow Raita
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Pomegranate-Pineapple Granita
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Chopped Frisée and Radicchio Salad
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North Indian Spiced Cabbage, Fennel, and Onions
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Kitchari with Cauliflower & Peas
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Grapefruit Salad with Warm Shallot Vinaigrette
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Tempeh Cutlets Provençal
Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.
Black Bean-and-Plantain Burritos
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Tangerine-Ginger Custards
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Classic Chestnut Soup with Marsala Mushrooms
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Beautiful Fall Salad
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Cranberry Applesauce
Once you see how easy it is to make homemade applesauce, you’ll never go back to the jarred variety.
Autumn Apple Salad with Pomegranate
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Easy Kiwi Jam
Kiwis may taste like they come from the tropics, but they are actually a late-fall crop grown in temperate climates.
Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta
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Rice, Potato, and Soy Spaghetti with Roasted Broccoli “Pesto”
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Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella
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Multipurpose Black Bean Filling
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Chickpea Tagine with Cinnamon, Cumin, and Carrots
Carrots and raisins make this a slightly sweet stew
Spinach and Sun-Dried Tomato “Spaghetti”
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Vegetable Paella with Tofu
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Yellow Beet and Asian Pear Salad
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Poblano Chile–Cheese Enchiladas
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Banana Skewers with Chocolate-and-Pistachio-Stuffed Dates
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Seared Baby Eggplant with Mozzarella and Basil Oil
Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.