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Honey, garlic, and butter are all you need to turn baby carrots into a tender, sweet vegetable side dish.
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Get Quinoa Pilaf Recipe from Food Network
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Get Pompano with Red Onion and Tomato Recipe from Food Network
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Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
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A recipe for Brussels sprouts salad that will leave enough leftover for another meal.
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Get Whole-Wheat Rotini Mac and Cheese Recipe from Food Network
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Get RACHAEL RAY'S STUFFED BABY BELLAS Stuffed Baby Bellas Recipe from Food Network
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With a super-light cream sauce, this spinach and roasted red pepper penne is addictive.
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Combine vegetable broth, tortellini, spinach, mushrooms, and cream cheese in a slow cooker and, 5 hours later, you have a simple, vegetarian meal ready for dinner.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.