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Frittata with Asparagus, Spring Greens and Fontina
By:
Merrill Stubbs
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Black Bean and Corn Burgers
By:
Gena Hamshaw
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The Greens Recipe to Feed You All Week
By:
Ali Slagle
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Fried Greens Meatlessballs
By:
Alexandra Stafford
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Thai Summer Squash Curry
By:
Alexandra Tallulah
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Peter Miller's Lentils Folded into Yogurt, Spinac...
By:
Genius Recipes
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Pasta Aglio Olio
By:
Sara Jenkins
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Tomato-Kale Quiche in Cheesy Rice Crust
By:
Erin Jeanne McDowell
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Asparagus, Leek, and Ricotta Quiche
By:
Erin Jeanne McDowell
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The Falafel Recipe That Transforms into 5 Weeknig...
By:
Lindsey S. Love | Dolly a...
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How to Make Any Quesadilla Better
By:
Catherine Lamb
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Nelly's "Greek Festival" Spanakopita
By:
Anna Francese Gass
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A Steakhouse Dinner—For Vegetarians, Made At Home
By:
Sarah Jampel
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Creamed Lentils with Kale
By:
Josh Cohen
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Laurie Colwin's Creamed Spinach
By:
Genius Recipes
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Thomas Keller's Leek Bread Pudding
By:
Food52
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Grilled Lemon Halloumi
By:
Amee
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Lucky Peach's Odd Flavor Sauce
By:
Riddley Gemperlein-Schirm
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Deborah Madison's Genius Technique for Better, Br...
By:
Kristen Miglore
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Green Vegetables Lasagna with Zucchini, Peas, and...
By:
Renée Kemps
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