Baked Ancient Grain Fusilli with Veggie-Laden Marinara

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Baked pasta is a weeknight-friendly way to incorporate super-nutritious ancient whole grains into your meals. […]

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Make-at-Home Socca

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Made with chickpea flour, socca is a traditional snack from the South of France. It’s also an easy gluten-free (and vegan) appetizer for summer entertaining. […]

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Wild Mushrooms Roasted in Parchment

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In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms. […]

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Sustainable Tuna Caponata

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An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna. […]

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Caramelized Sunchokes with Meyer Lemon Zest & Parsley

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Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish. […]

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Banana Licuado

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Our Banana Licuado recipe is Mexican-style cross between a smoothie and a milkshake. It’s a tasty breakfast or snack that’s ready in a flash. […]

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Amaranth “Polenta” with Goat Cheese

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Try amaranth instead of corn polenta in our update on a simple Italian side dish. […]

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Whole Wheat Crepes

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Versatile traditional French crepes get a healthy upgrade, thanks to whole wheat pastry flour in this easy crepe recipe. […]

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Mushroom Sausage Strata

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This strata is like a savory bread pudding; custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes . . . serious incentive to wake up. […]

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Organic Vanilla Bean Pudding

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Use organic milk, eggs and a vanilla bean to make a luscious pudding. […]

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