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This November harvest casserole with butternut squash and sweet potatoes is perfect for Thanksgiving. Omit chicken sausage for vegetarians.
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Pan-sear sirloin steak in a cast iron skillet after a quick 45-minute marinade, then finish in the oven to make this flavor bomb of a steak.
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Rosemary and cranberry crisps made in the food dehydrator are naturally gluten-free, loaded with fruits and vegetables, and kid-friendly.
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The dressing for this cucumber salad uses sour cream as a base rather than mayonnaise for a creamy and delicious side dish.
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The secret to this recipe is the grated eggs, which adds creaminess to this simple salad, finished off with sweet onion vinaigrette. It is sure to become your salad go-to!
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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Dijon mustard, cider vinegar, and celery salt add flavor to a tangy dill dressing that coats chunks of red potatoes and hard-boiled eggs.
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This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!
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This is a dramatic dish, like a molded eggplant parmesan inside a double crust It makes a great vegetarian dinner party main dish.
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Pumpkin spice cupcakes topped with cinnamon cream cheese frosting are a festive hit for Halloween and Thanksgiving.
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This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet.
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Pumpkin puree is the key ingredient in this moist bundt cake topped with a luscious rum-cream cheese glaze. It will give any pumpkin pie a run for its money!