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You can make extra of this flavorful, fragrant autumn pesto to use for a quick meal later.
Your secret ingredient is the herbed soft cheese in these mashers, which replaces butter; the super-super secret ingredient is the lemon zest.
This fresh and zesty slaw works equally well for brunch or a picnic.
To celebrate Thanksgiving and help bring more nutritious options to the table, Rachael wrote this mashed sweet potato recipe for the President’s Council on Fitness, Sports and Nutrition (Rach was named a Council member in 2014!) that your friends and family will love!
This deep-dish but lighter (no breading!) simple eggplant parm highlights the flavor of the eggplant, itself. It works well on its own, as a starter, as a side or even as a pot luck dish.
A delicious and nutritious nutty pesto tops spaghetti squash, and also works well over whole grain pasta.
This simple and nutritious "pea-sto" pasta dish celebrates the flavors of spring. Add grilled chicken on the side for a more substantial meal; it’s also delicious the next day in your lunch box.
Fill a burrito with this classic Tex-Mex dip for a vegetarian-friently meal. If you’ve got any leftover filling, use it on salad or nachos.
These double-stuffed potatoes are a nutritious and comforting side dish to be shared or a wonderful meat-free, hearty entrée served as a lunch or supper.
You can make this ratatouille base today and serve with toasted crusty bread and poached eggs, or freeze and use later with Ratatouille and Ricotta Stuffed Peppers.
Lighten up your regular pasta meal by using spaghetti squash instead! Roasting brings out the flavor of the tomato topping.
Your favorite spinach-artichoke dip inside a potato skin. Touchdown!
Kale pesto pairs with roasted butternut squash for a fall-inspired meal.
This is a delicious side dish for any Thanksgiving meal, and all winter long!