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This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use portobello mushrooms for this They are meaty and make for a very substantial pie You can omit the feta for a vegan version of this pie
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A vegetarian version of the traditional salad, tossed with almonds and mushrooms.
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Get Butternut Squash Hummus Recipe from Food Network
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These peppers have some heft and give a satisfying main-course feeling Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature
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