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This tomato polenta recipe from Chef Norma Martinez of Chaplos is versatile, nutrient-rich and perfect for vegetarians. The polenta and sauce can be made ahead of time, making this a convenient dish for the family or for company.
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This flavorful and delightful quiche can be made with apples or, as Chandler’s Restaurant & Lounge has planned for Mother’s Day Brunch, with pears. Executive Chef Pascal Vignau brings a highly accessible French flair to some of the restaurant’s best-selling dishes.
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Stephen Window, executive chef for Casa de Las Campanas, says, “We are heading into watermelon season, so it’s the perfect time of year for watermelon gazpacho. I enjoy using fresh, seasonal ingredients throughout the year. This is a refreshing, light, healthy and, best of all, fat-free recipe. Enjoy!
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Creamy, light and airy white chocolate mousse is combined with scrumptious blueberry sauce to make this striking and delectable dessert from Intensely Chocolate by Carole Bloom. The blueberry sauce can be made a few days in advance of assembling the parfait.
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The sharp sheep’s milk flavor of ricotto salata in this spaghetti recipe by Tony Mantuano in Fine Cooking Italian is unbeatable with arugula. Grate it slowly on a grater with large holes to get long strands of cheese.
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This dish for asparagus risotto from Virgin Vegan Everyday Recipes for Satisfying Your Appetite is perfect for spring when asparagus fills shelves at the grocery store and tables at farmers markets.
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