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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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A delicious recipe for classic ricotta cheesecake with tart, sweet passion fruit and a buttery graham cracker crust.
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Cucumbers, tomatoes, onions, olives, and feta cheese are doused with red wine vinegar in this super summer salad!
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Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus The recipe, from the chef Yotam Ottolenghi, is quickly prepared Bread may be needed to sop up the rest of the salsa
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This better-for-you burrito, made with Morningstar Farms® Spicy Black Bean Veggie Burgers, has a very satisfying spice.
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These stuffed pita are a great use for leftovers! I combined a couple of different recipes to come up with this mixture. The almonds and grapes really compliment the ham.
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.
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Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.
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Potatoes are baked with a vegetable broth and flour gravy, soy cheese, soy milk, and spices in this vegan potatoes au gratin recipe.
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Mushrooms are stuffed with herbs, Cheddar cheese and ground beef to make these mouth-watering appetizer bites.