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The crunchy matchstick-cut colorful bell peppers are rolled in a tortilla with sliced turkey, chard, and sprouts for a fresh-tasting lunch wrap.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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This soup uses both quick-cooking split peas and dry whole peas, which require an overnight soak. A delicious combination of seasonings, salt pork, and vegetables round out this satisfying creation.
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Get Cheese-Swirled Tuna Casserole with Green Peas and Mint Recipe from Food Network
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Cute Easter bunny cupcakes are decorated with fluffy white coconut and sport pink graham cracker ears, chocolate chip eyes, and pink frosting noses.
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Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.
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Get Vegetable Coleslaw Recipe from Food Network
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Get Vegetable Gumbo Recipe from Food Network
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Get Vegetable Timbales Recipe from Food Network
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Get Vegetable Rice Recipe from Food Network