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Recipes
Cream Cheese Roll-ups with Crepes and Vegetables
Garlic Roasted Potato and Spinach Salad with Eggs
Asparagus Polenta with Dill-Pistachios and Burrata
Kale Egg in a Hole
Harissa Cauliflower Lentil Stew with Lemon
Avocado Egg Sandwich with Hummus
Garlicky Beets with Dill Bean Puree
Amaranth Porridge with Caramelized Bananas and Pecans
Sunflower Carrot Risotto with Hazelnut-Pea Shoots
Broccoli Salad with Couscous and Tahini Dressing
Herby Kale Omelette with Manchego Cheese
Sweet Potato Pasta with Vegan Walnut Cream Sauce
Lentil Rotini with Garlicky Kale and Goat Cheese Sauce
Pinto Bean Sweet Potato Enchiladas
Roasted Chipotle Sweet Potato and Sorghum Salad
Fried Egg Cauliflower Grain Bowl
Vegan Baked Beans on Toast
Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri
Kabocha Ricotta Pancakes
Ginger Sweet Potato Soup with Crispy Farro
Black Olive Red Lentil Pasta
Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter
Roasted Sweet Potato Baked Eggs
Broccoli Pesto Pasta with Chickpea Casarecce
Chili Chickpea Smothered Toast
Sunchoke Hash with Tarragon and Chickpeas
Chipotle Red Kuri Squash with Chickpeas
Spiced Butternut Squash Soup with Chimichurri
Chickpea Pasta with Chili-Butter Tomato Sauce
Adobo Acorn Squash, Crispy Quinoa, and Chimichurri
Cornmeal Pancakes with Cinnamon Persimmons
Beet Veggie Burger Stuffed Pita with Whipped Feta
Roasted Sweet Potato Rice Paper Rolls with Spinach
Quinoa Chard Frittata with Balsamic Onions
Twice-Baked Honeynut Squash with Brown Butter
Roasted Pumpkin Polenta with Pinto Beans
Walnuts | In the Pantry
Farro Risotto with Walnut Cream and Roasted Butternut Squash
Savory Scones with Chives and Feta
Oven Roasted Brussels Sprouts with Jammy Eggs
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