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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Before she opened Vergennes Laundry, Julianne Jones sold savory tarts at the local farmers' market. This one is made with the vegetables that are in ratatouille.
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This is as meaty and satisfying as any bolognese, but it's completely vegetarian (vegan, if you choose) and very healthy. I made it because I wanted a meat-free...
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Get Classic Green Bean Casserole Recipe from Food Network
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Get Pork Ragout with Pappardelle Pasta Recipe from Food Network
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Get Roasted Tomato Basil Soup Recipe from Food Network
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