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Fresh asparagus and white beans are tossed in a homemade vinaigrette creating a delightful summer salad perfect for lunch or picnics.
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This hearty soup is made with a colorful mix of carrots, peas, leek, and onion. Borlotti beans and farro are added, which make the soup hearty enough to be a main course.
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A creamy, spicy dressing is served with a bowl of lettuce, corn, olives, and kidney beans in this Mexican-influenced salad idea.
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Vegetarian enchiladas filled with refried beans, black olives, and cheese are topped with a homemade tomato sauce in this meatfree recipe.
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Chicken and brown rice soup is easy to prepare and is loaded with plenty of vegetables for a warm and comforting meal.
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This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.
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Homemade chicken pot pie filled with carrots, corn, and green beans is a warm and comforting meal for cold winter evenings.
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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.