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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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Nice big meatballs are flavored with Italian herbs, wrapped in sliced bacon, and baked for a tasty main dish.
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This version of the soulful soup classic is made with a Polish twist, adding kielbasa to make the soup into a hearty meal for cool-weather evenings.
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Pineapple juice adds a tropical flair to this yummy, sweet, and garlicky shrimp and pasta dish.
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Get Saffron Risotto with Butternut Squash Recipe from Food Network
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This quick recipe for chicken and gnocchi soup is perfect for those chilly fall and winter nights, and is easy enough to make on a weeknight.
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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
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Recipe for Risotto with Fresh Garden Herbs and Lemon, as seen in the August 2008 issue of O, the Oprah Magazine.
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The garlic croutons that top this classic salad are wonderful, as is the anchovy-infused, very creamy dressing.
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Rich chicken stock delivers flavor in short order in this savory variation of the classic skillet chicken and rice - plus, it's ready in no time.
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Warning: This zucchini lasagna gets messy—but it's worth every single bite. (Plus, the zucchini replaces the lasagna noodles, so the cheese doesn't count, right?)
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Lettuce, radicchio, and endive are stuffed with olives, capers, and herbs and roasted until wilted in this elegant warm salad.