Vegetarian Recipes
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Individual Microwave Parsnip Pear Crisp
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Warm Fennel Salad with Grapes and Feta
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Low Sugar Cranberry Sauce with Parsnips
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Raw Rutabaga Salad with Apples
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Acorn Squash Eggs-in-a-Hole with Sage Brown Butter
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Turnip and Beet Gratin with Gruyere
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Slow Cooker Butternut Squash Brown Rice Risotto
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Simple Shaved Carrot and Fennel Salad
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Unsweetened Applesauce with Veggies
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Vegan Peanut Butter Cups with Pumpkin
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Spaghetti Squash “Pad Thai”
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Fig and Barley Arugula Salad
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Sweet Potato Black Bean Meal Prep Bowls
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Spiced Parsnip and Apple Baked Oatmeal
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Simple Charred Broccoli and Red Onion
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Spiralized Golden Beet Salad with Rosemary Honey Dressing
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Healthy Breakfast Egg Muffins with Mushrooms and Scallions
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Spaghetti Stuffed Bell Peppers
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Tomato, Pepper, and Tortellini Lunchbox Skewers
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Farmers Market One Pan Ratatouille
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Roasted Cherry Tomato Sauce with Fresh Herbs
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Zucchini Carrot Oat Muffins
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Farmers Market Crunchy Cabbage Slaw
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10 Minute Cast Iron Blistered Shishito Peppers
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Sweet Corn and Cherry Arugula Salad
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Baked Kohlrabi Chips with Shallot Yogurt Dip
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Charred Garlic Scapes with Parsley Butter
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Red, White & Blue Beet Slaw
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Easy Italian Zucchini Kabobs
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Jalapeno, Bell Pepper, and Mango Salsa
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Healthy Greek Yogurt Broccoli Salad
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15 Minute Arugula Parmesan Pita Pizzas
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Simple Sea Salt and Lemon Grilled Ramps
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Sweet Strawberry Rhubarb Salsa
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Caramelized Onion White Bean Dip
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Spring Herb Popcorn
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Sugar Snap Pea Quinoa Salad
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Roasted Sesame Asparagus
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Oatmeal Raisin Sweet Potato Cookies
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Parmesan Peas and Shallots