Because there’s no greater comfort food than Tomato Soup, here is my recipe for Tomato Soup and Grilled Cheese Toasts from my cookbook, Keys To The Kitchen.
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Sweet, salty, and easy to make these Mini Flatbreads with Delicata Squash and Feta are becoming a habit of mine!
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One of my favorite new noodle dishes, this Avocado Green Curry Noodles with Toasted Coconut and Cashews Recipe is pretty addictive!
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My favorite sauce of 2013 tops broiled polenta for an easy, gluten-free, vegetarian appetizer recipe: Broiled Polenta Bites with Green Harissa and Feta.
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This Pomegranate, Persimmon, and Pistachio Wild Rice Salad has become my go-to recipe for fall and winter entertaining because it’s healthy, vegan, and easy to make.
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When Hachiya persimmons are in season, you have to make this spiced persimmon pudding that’s not so much a pudding as it is a delicious custardy dessert.
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This Carrot Harissa Hummus is a sweet-spicy twist on classic hummus that’s also quite healthy.
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This Roasted Red Pepper Romesco Dip is a super simple vegan dip recipe made with roasted peppers, blanched almonds, and herbs.
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A recipe for a healthy vegetarian salad with mixed greens, wild rice, tomatoes, mozzarella, green onions, pistachios, and a tangy yogurt dressing.
Continue Reading: The Last Supper: Wild Rice Salad with Baby Greens, Tomatoes, Mozzarella, and Pistachios →