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The article presents several recipes including recipes for Southernstyle Greens With Polenta Croutons, Thai-Inspired Red Lentil Bowls, Braised Fennel With Chickpeas And Olives Over Wheat Berries.

The article presents several recipes including the Mesclun Mix with Apples, Pomegranates, and Goat Cheese; the Risotto-Stuffed Mushrooms; and the Roasted Green Beans with Walnuts and Rosemary.

The article presents several recipes including the Cranberry Pistachio Buckwheat Granola; the See-Food Chowder; and the Jamaican Curry Tofu.

The article presents several recipes including the Roasted Whole Leeks with Tangerine Vinaigrette; the Warm Red Cabbage Salad with Sweet Potatoes; and the Carrot Soup with Coconut Milk.

The article presents several recipes including the Moroccan Lentil Stew with Raisins; the Sweet Potato and Kale Frittata with Goat Cheese; and the Vegetables Korma.

Recipes are offered for penne with poblano chiles, corn, and cilantro cream; gemelli with blistered cherry tomatoes, chickpeas, and smoked paprika; and pappardelle with butternut squash, browned butter, and chard.

Recipes are offered for asparagus patties with lemon parmesan corn; kale, caramelized onion, and parmesan pizzaa; and roasted butternut squash with a rosemary-pecan-parmesan crust.

Recipes are offered for roasted confetti corn, slow-roasted tomatoes, and Italian white bean and kale soup.

The article presents several recipes including the Feta-Stuf fed Peppadews; the Shaved Fennel Salad with Apples; and the Hazelnut and Pistachio Dukka.

The article presents several gluten-free recipes including the Cauliflower Gratin with Tomatoes, Capers, and Feta; the Polenta Squares with Cranberry Mostarda; and the Thai Drunken Shirataki Noodles.