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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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This dish of fresh zucchini is balanced by soft, ripe Taleggio and roasted marcona almonds.
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Hot yellow pepper sauce, Dijon mustard, and mayonnaise blend with egg yolks for the filling in this deviled eggs recipe.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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Get Corncakes with Country Ham Scramble and Red-Eye Gravy Recipe from Food Network
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Mix cream of chicken soup, green chilies, chicken, taco seasoning, and cheese together for this hearty and cheesy Mexican-style casserole.
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Get The Best French Onion Soup Recipe from Food Network
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Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.
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This stuffed pork chop recipe is filled with a pumpernickel-apple stuffing and served with a cider–apple brandy sauce.
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A vegetarian spinach and mushroom enchiladas recipe.
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A vegetarian recipe for the grill made with red bell peppers stuffed with Israeli couscous, fontina cheese, zucchini, onion, Parmesan, and basil.
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Yielding two loaves, this sweet and cinnamony zucchini bread just got healthier with less sugar, more nuts, and the addition of buckwheat flour.