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An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change...
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Get Deconstructed Eggplant Parmesan Sandwich Recipe from Food Network
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Get Mushroom and Leek Bread Pudding Recipe from Food Network
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Make vegetarian bulgogi wraps with spiced grilled tofu strips tossed in kimchi slaw and drizzled with a sweet sesame-gochuchang vinaigrette.
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Get Yangzhou Fried Rice Recipe from Food Network
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Get Grind-Your-Own Chicken Shawarma Burgers Recipe from Food Network
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Get Mom's Surf and Turf Recipe from Food Network
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Get Spicy Strata Recipe from Food Network
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Get Beef Stir-Fry Recipe from Food Network
cooking.nytimes.com
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey It’s also vegan, and perfect for a fall evening Use a mixture of cultivated mushrooms; they come in all shapes and sizes
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Ali Maffucci's recipe for Gluten-Free Chicken Parmesan with Zucchini Noodles from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying...
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Get Guacamole Salad Recipe from Food Network