Being the bread lover I am, panzanella (Italian bread salad) is one of my all-time favorites. This is a spring version with peas, fava beans, arugula, herbs, and fresh goat cheese.
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Sides
Burrata Makes Everything Better
by Aida Mollenkamp — Share
Gear up for grilling season with this simple appetizer of charred asparagus with mint gremolata and burrata cheese.
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Tostones with Chunky Avocado from Absolutely Avocados
by Aida Mollenkamp — Share
Gaby Dalkin of the blog, What’s Gaby Cooking, and author of the just-published, Absolutely Avocados, shares her recipe for Tostones with Chunky Avocado.
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Going Ga-Ga for Babies
by Aida Mollenkamp — Share
A recipe for cumin and carrot farro risotto that’s as delicious on its own as it is served with your favorite roast.
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Roasted Root Vegetable Salad with Balsamic-Date Dressing
by Aida Mollenkamp — Share
This is one of those fall salads that I keep come back to time and again for anything from entertaining to eating alone.
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Chipotle and Toasted Walnut Wheat Berry Salad
by Aida Mollenkamp — Share
A sweet-spicy whole grain recipe that’s a fun twist on classic fall sides and a natural fit at the Thanksgiving table.
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Creamy Polenta with Melted Peppers and Sauteed Mushrooms
by Aida Mollenkamp — Share
A recipe for classic polenta with sauteed mushrooms, peppers, and onions and fried eggs that’s just as satisfying for breakfast as for dinner.
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Guest Post: The Mija Chronicles — Stuffed Nopales
by Aida Mollenkamp — Share
Lesley Tellez of The Mija Chornicles shares her simple, easy recipe for a vegetarian stuffed nopales recipe with black beans and roasted red peppers.
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Jennifer Tyler Lee’s Broiled Asparagus
by Aida Mollenkamp — Share
This month’s TasteMaker, Jennifer Tyler Lee, shared her kid-approved seasonal side dish of Broiled Asparagus with Ginger-Soy Glaze.
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Green Bean and Mushroom Casserole
by Aida Mollenkamp — Share
Thanksgiving wouldn’t be the same without the token Green Bean, Mushroom, and Crispy Onion casserole, but one look and you can tell it isn’t good for you. This recipe is a makeover of that Thanksgiving classic made with sauteed fresh mushrooms, Greek yogurt, and roasted onions instead of condensed soup and canned fried onions. The result is a dish that’s way better for you yet is such a dead-ringer for the real deal, guests won’t know what they’re missing.
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