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Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.
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Simmer herbed meatballs with escarole and kidney beans for a soothing soup.
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This is a quick side dish which is healthy and very inexpensive. I love it with some pork tenderloin or some grilled chicken. It is a great alternative to rice...
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For a sophisticated dessert, try this custard and candied pumpkin dish from pastry chef Chris Broberg of the Four Seasons Restaurant.
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Fresh mushrooms are sauteed in butter with onions and celery before adding to a mixture of bread cubes, chopped apple, parsley, beaten egg and broth. This recipe will stuff a 12 pound turkey.
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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These Greek-inspired shrimp wraps with olives and feta cheese are served in romaine lettuce leaves, making them a good choice for a low-carb meal.
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If you are a bean aficionado, you'll love this salad. There are lima, kidney, green and pinto beans, along with some crunchy celery, red pimento, and chopped pepper. A sweet vinaigrette is stirred in, and then all is chilled for a few hours to let the flavors mingle. Serves ten.
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Serve this smooth blend of black olives, walnuts and spices on toasted bread.
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
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Chile, salsa and easily melted processed cheese are blended into this smooth hot tortilla chip dip that's always a favorite.
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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.