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Fresh cilantro, onions, and garlic spruce up these quick and easy refried beans.
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Artichokes cooked with olive oil and lemon.
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Get Swiss Chard Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cauliflower is one of the few cruciferous vegetables you find in North African tagines The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
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Bill Telepans fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.
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Based on a recipe using butter beans, these patties are made with lentils and pan-fried for a great vegetarian burger option.
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Pork, liver, and potatoes are cooked in a tomato base to make a stew elegant enough for special occasions.
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Jerusalem artichokes, also known as sunchokes, can be roasted with a coating of olive oil for a tasty snack.
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This scrumptious gluten free, egg-free vegan mayo has quickly become a family favorite.
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Get Swedish Meatballs with Spicy Plum Sauce Recipe from Food Network
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Get Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy Recipe from Food Network