Tricolor Charred Peppers with Cumin-Coriander Vinaigrette
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These sports bar–inspired creations are roasted instead of deep-fried. Choose the smallest red potatoes you can find to keep them easy to eat. Little chefs can scoop out and stuff the potatoes and then sprinkle with paprika.
Kids and dads alike will enjoy a sunny salad topped with corn-chip crumbles and creamy avocado-lime dressing.
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Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day.
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Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.
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This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme.
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To keep the icing for these chewy morsels from cracking, spread it on while the cookies are still hot. Applesauce helps trim the amount of margarine needed, and flaxseed meal stands in for eggs.
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This brothy soup provides heart-healthful nutrition on many levels: kale and garlic are good for the cardiovascular system; wheat berries are high in fiber; and shiitake mushrooms contain eritadenine, an amino acid that speeds up processing of cholesterol in the liver.
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Skip the chips! This crunchy treat will satisfy kids' snack urges.
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Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.
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Big or small, portobello mushrooms make the perfect grilled "burger." Portobellos' meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.
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