Trennette Pasta with Tuna, Lemon, Capers and Spinach

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Trennette is a three-sided, quill-shaped pasta that is a fun shape to use with chunky sauces. If you can't find it, use penne rigate.

Oven-Baked Polenta with Slow-Roasted Tomatoes

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This polenta recipe is proof that this Italian side dish needn't be a lot of work.

Mama Kourtesi’s Beet and Green Salad

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Inspired by the Greek essence of "whole eating," this colorful four-ingredient salad (or awesome side dish) puts both beet and beet greens good delicious use.

Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce

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The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.

Mustard-Shallot Vinaigrette

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This is a French-inspired vinaigrette recipe is ideal for hearty, rustic salads. Once you've made this, you'll never go back to store-bought salad dressing.

Colcannon Soup with Oven-Roasted Kale

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This soup is inspired by colcannon, a traditional Irish dish of mashed potatoes and cabbage or kale.

All-Purpose Asian Dipping Sauce

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Whip up this easy dipping sauce recipe as a drizzle or dip for just about any Asian dish.

Fumiko’s Gyoza

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Years back, my mother took a Chinese cooking course and learned this recipe. Our family, including my husband now, has loved it for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect and imperfect still tastes wonderful, so have fun.

Thin and Chewy Oatmeal-Flax Cookies

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These are just about my favorite cookie in the world. They’re feather light, seemingly suspended together with dark chocolate chips, with a satisfying crisp-chewiness.

Garlic Parsnip Fries

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Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.