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For a richer version of this lasagna, swap a basic bechamel sauce for the pasta sauce.
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This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cranberries and walnuts are folded into a buttery white chocolate and condensed milk base to make this pretty fudge with a hint of nutmeg.
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Who needs cheese? This vegan eggplant lasagna recipe delivers a rich-tasting panful of pasta, tomato sauce, roasted garlic, and pureed beans.
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For a fresh, savory start to the day, try this recipe made with Morningstar Farms® Veggie Bacon Strips.
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Get Eggplant Rollatini Recipe from Food Network
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Get Perfect Pork Burgers Recipe from Food Network
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Feta, Parmesan, and cream cheeses blend with sun-dried tomato pesto for a quick and easy dip.
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Turn a butternut squash into a healthier version of french fries by coating them with cooking spray and seasoning with parsley, salt, and pepper.
Ingredients: butternut squash, parsley, salt
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Chicken is marinated in a simple lemon-lime soda mixture, then smoked all day. This makes delicious, moist, smoked chicken.
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Get Cactus Pear Margaritas Recipe from Food Network
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This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us So we add it to taste, a tablespoon or so at a time