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  3. Vegetarian Holiday Recipes

Vegetarian Holiday Recipes

October 25, 2008
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Credit: Photo: Christopher Testani
You don't need meaty mains to create a satisfying meal brimming with seasonal flavor. Everyone can love these unique, meatless holiday dishes. Feast on our collection of colorful vegetarian tarts, citrus-flecked salads, creamy casseroles, and roasted vegetables. With these meatless entrées and sides, your guests won't miss the traditional turkey and accompaniments. Plus, you'll boost your intake of potassium, fiber, folate, and vitamins A, E, and C as well as other vitamins and minerals.
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Roasted Vegetable Plate with Herbed Dressing

Credit: Caitlin Bensel
View Recipe: Roasted Vegetable Plate with Herbed Dressing

Vegetables can be sparse in winter months when holiday braises, hearty stews, and centerpiece roasts tend to take over. This seasonal vegetable plate will help you stick to your calorie plan, and can be altered easily depending on what's available. Don't be scared of a hot oven—roasting the veggies at 500°F gets the job done quickly and gives the vegetables a nice golden color. Tarragon has an anise flavor similar to fennel; you can omit it or substitute sliced green onions or parsley for a fresh pop.

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Balsamic Cranberry-Onion Jam

Credit: Photo: Jennifer Causey
View Recipe: Balsamic Cranberry-Onion Jam

This jam is an excellent, refined sugar-free alternative to the traditional, often too-sweet sauce, and tastes even better a day or two after it’s made. Because fresh cranberries are so tart on their own, be sure to use a sweet onion such as Vidalia in the jam. Pair this condiment with your Thanksgiving plate, then use as a sandwich spread for holiday leftovers.

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Balsamic-Glazed Pearl Onions

Credit: Photo: Jennifer Causey
View Recipe: Balsamic-Glazed Pearl Onions

Deeply caramelized with balsamic vinegar until glossy and browned, these sweet and tangy jewels are a gorgeous addition to your holiday plate. We actually prefer frozen, peeled pearl onions over fresh for convenience; you save a lot of time by not peeling fresh pearl onions. You will be tempted to stir the pan frequently as the liquid reduces, but the onions need time to cook undisturbed in order to get deeply browned. Keep the heat low so the liquid in the pan doesn’t dry up too quickly.

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Ruthenian Mushroom Soup

Credit: Jennifer Causey
View Recipe: Ruthenian Mushroom Soup

A traditional Ruthenian dish, this soup starts with raw garlic and a bowl of dark brown mushrooms. It's often served on Christmas Eve, but can be enjoyed all winter long. 

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Green Bean Casserole with Caulifower Cream

Credit: Photo: Jennifer Causey
View Recipe: Green Bean Casserole with Caulifower Cream

Once simmered in milk and pureed, cauliflower transforms into a silky, luscious cream sauce—a dead ringer for the classic yet with a much better profile, saving nearly 500mg sodium and 4g fat per serving. We intensify the mushroom presence by using meaty cremini and shiitake mushrooms and roasting them first to cook out the excess liquid. If you can’t find shiitakes, use 2 (8-oz.) packages of cremini mushrooms. Skip the fried onions and use torn whole-wheat bread for a rustic, crunchy topper.

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Roasted Butternut Squash With Sticky Walnut Topping

Credit: Photo: Jennifer Causey
View Recipe: Roasted Butternut Squash With Sticky Walnut Topping

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.

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Crispy Cauliflower with Italian Salsa Verde

Credit: Photo: Jennifer Causey
View Recipe: Crispy Cauliflower with Italian Salsa Verde

Crunch and zing are often missing from the holiday spread; these crispy, cheesy cauliflower florets with fresh lemon-parsley sauce achieve both. Serve with classic holiday dishes at Thanksgiving, or with roasted fish or a simple pasta toss on any weeknight. A thorough coat of cooking spray on the cauliflower will help the breading adhere and keep the florets from drying out as they bake. Finely grated Parmesan will go further in the breading; use a microplane or pulse in a food processor until finely ground.

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Cranberry-Beet Chutney

Credit: Photo: Greg DuPree
View Recipe: Cranberry-Beet Chutney

For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. 

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Eggplant Parmesan

Credit: Photo: Caitlin Bensel
View Recipe: Eggplant Parmesan

Traditional versions of this dish can tip the scales at nearly 1,000 calories and 30g sat fat per serving. This makeover cuts that by more than two-thirds and still has plenty of marinara, melty cheese, and crispy baked eggplant.

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Maple-Caraway Brussels Sprouts

Credit: Photo: Jennifer Causey
View Recipe: Maple-Caraway Brussels Sprouts

Layer upon layer of bold flavor earned these Brussels sprouts our test kitchen’s highest rating. The sprouts get deeply caramelized in toasted caraway and browned butter, then are quickly finished with a sweet and pungent mixture of maple syrup, Dijon mustard, and sherry vinegar. Caraway has an anise-like flavor similar to fennel seed. Add to roasted carrots or parsnips, or sprinkle over whole-grain rolls or crackers. Start the caraway and thyme in a cold pan so they can infuse the butter as it browns.

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Sweet Potato Casserole with Pumpkin Seed-Oat Crumble

Credit: Photo: Jennifer Causey
View Recipe: Sweet Potato Casserole with Pumpkin Seed-Oat Crumble

We use less sugar in this classic casserole and get sweetness instead from fragrant orange rind and vanilla. Turmeric boosts the orange color and adds a subtle earthiness to the sweet potatoes. Instead of an all-nut or marshmallow topping, an oat streusel made with pumpkinseeds adds crunch and contrast to the dish. Evaporated milk has a concentrated dairy flavor without the added sugar of sweetened condensed milk; it will help the potato base to thicken as it bakes.

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Potato and Parsnip Gratin

Credit: Photo: Jennifer Causey
View Recipe: Potato and Parsnip Gratin

The addition of parsnips is an elegant twist to this traditionally all-potato dish. Parboiling and drying the sliced parsnips and potatoes first will keep them from absorbing the sauce in the oven so the gratin stays creamy. Half-and-half is our dairy of choice for this dish—a combination of equal parts cream and whole milk that gives the sauce its body while keeping the saturated fat at just 3g per serving. Toss the vegetables gently with the sauce so the slices don’t fall apart.

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Winter Radish Salad With Parsley And Olives

Credit: Victor Protasio

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Tricolored Beet Tart

Credit: Photo: Jennifer Causey
View Recipe: Tricolored Beet Tart

Start your holiday meal with a simple yet gorgeous beet tart, topped off with tangy goat cheese, crunchy hazelnuts, and flaky sea salt. Par-bake the crust to get a lovely raised edge (what forms the shell of your tart) and ensure that the bottom will be cooked through. If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes. Then cool, peel, and slice. You can also sub feta for goat cheese and pecans or walnuts for hazelnuts.

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Honey-Roasted Butternut Squash

Credit: Photo: Chris Court
View Recipe: Honey-Roasted Butternut Squash

This side is simple and fabulous. The cooking is mostly hands-off, and the prep is easy. Serve the tender butternut squash in large pieces to catch every last bit of the honey butter drizzle.

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Whole Roasted Cauliflower with Pomegranate and Pine Nuts

Credit: Photo: Jennifer Causey
View Recipe: Whole Roasted Cauliflower with Pomegranate and Pine Nuts

For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley.

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Grapefruit, Endive, and Arugula Salad

Credit: Photo: Jennifer Causey
View Recipe: Grapefruit, Endive, and Arugula Salad

Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts.

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Roasted Fennel with Rosemary Breadcrumbs

Credit: Photo: Chris Court
View Recipe: Roasted Fennel with Rosemary Breadcrumbs

Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.

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Roasted Root Vegetables with Walnut Pesto

Credit: Photography: Becky Luigart-Stayner
View Recipe: Roasted Root Vegetables with Walnut Pesto

This dish takes advantage of all the great vegetables that are in season right now. Root veggies and Brussels sprouts all benefit immensely from a long roast, which makes them tender and brings out their natural sweetness. Walnuts replace pine nuts in the pesto that better suits these vegetables' earthy flavors. Serve as a side or pair with wild rice or pasta for a vegetarian main course.

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Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Credit: Photography: Becky Luigart-Stayner
View Recipe: Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

This fresh and easy dish packs in lots of seasonal flavors, and you can put everything together in the 25 minutes it takes for the squash to roast. The recipe makes six filling servings, so it's great for a family dinner or casual get-together, but you can always double or triple it to be the main course at any holiday party.

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Spanakopita Tart

Credit: Photo: Jennifer Causey
View Recipe: Spanakopita Tart

We use the tart-shell method from the master recipe for a fuss-free version of the classic Greek spinach-and-cheese-pastry. A little pimiento, brightened with vinegar, adds pop; you could also sub chopped olives. Make sure to drain the spinach mixture well; extra liquid could make the crust soggy. Let the spinach drain while the crust bakes. Build and finish baking the tart shortly before guests arrive.

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Fontina and Mascarpone Baked Pasta

Credit: Photo: Becky Luigart-Stayner
View Recipe: Fontina and Mascarpone Baked Pasta

This is mac and cheese for adults. It's got all the creamy comfort of the original, with the sophisticated flavors of Italian cheeses standing in for the traditional cheddar. The garlicky breadcrumb topping adds crunch and visual interest. If you want an even more elegant presentation, bake individual servings in ramekins or gratin dishes for each guest.

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Shaved Brussels Sprouts Salad

Credit: Photo: Alison Miksch; Styling: Lindsey Lower
View Recipe: Shaved Brussels Sprouts Salad

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

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Caramelized Leek and Spinach Dip

Credit: Photo: Jennifer Causey
View Recipe: Caramelized Leek and Spinach Dip

Beautifully caramelized leeks and onions cannot be rushed; resist the urge to crank up the heat. Leeks become especially silky and sweet when left to cook awhile. If they start to stick to the bottom of the pan, add a tablespoon or two of water, and stir (the liquid will evaporate during cooking). Instead of bread or crackers, serve the dip with an array of vegetables, such as baby carrots, endive leaves, radishes, diagonally sliced cucumber, and mini sweet bell peppers for a bit of freshness, color, and crunch. You'll also save calories and room for the rest of the meal.

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Mediterranean Spinach Strata

Credit: Photography: Randy Mayor
View Recipe: Mediterranean Spinach Strata

With savory vegetables, cheese, and bread baked into an eggy custard, this recipe is at home on the brunch, lunch, or dinner table. It's filling, but also healthful, providing lots of vitamins and minerals, protein, and, most importantly, flavor.

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Sheet Pan Roasted Vegetables

Credit: Photo: Jennifer Causey
View Recipe: Sheet Pan Roasted Vegetables

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.

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Wild Mushroom Pastitsio

Credit: Photo: John Autry
View Recipe: Wild Mushroom Pastitsio

Entertaining? Serve this alongside Swiss Chard with Crème Fraîche and an earthy pinot noir.

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Potato Latkes

Credit: Photo: Jennifer Causey
View Recipe: Potato Latkes

No Hanukkah celebration is complete without latkes. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.

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Spicy Moroccan Chickpeas

Credit: Photo: Jonny Valiant
View Recipe: Spicy Moroccan Chickpeas

Put a global spin on your holiday meal with this flavorful dish. Serve as a vegetarian entrée or as a hearty side, but do serve it one way or the other!

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Blood Orange and Radicchio Salad

Credit: Photo: Jennifer Causey
View Recipe: Blood Orange and Radicchio Salad

This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they've been tossed with dressing—which makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all naval or Cara Cara oranges.

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Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Credit: Photography: Becky Luigart-Stayner
View Recipe: Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Roasting performs a magical transformation on garlic, turning the pungent raw cloves into a sweet, mild paste that adds loads of flavor in any recipe. This impressive appetizer takes great advantage of roasted garlic, combining it with sun-dried tomatoes for color and white beans for body and texture.

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Creamed Winter Greens

Credit: Photo: Jennifer Causey
View Recipe: Creamed Winter Greens

Two beloved dark leafy greens, spinach and lacinato kale, combine to bring deep, earthy flavor to this updated take on classic creamed spinach.

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Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Credit: Photo: John Autry
View Recipe: Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Complete this fiesta with Spicy Sautéed Broccoli Rabe and a Clementine Sparkler.

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Mashed Potato Gratin

Credit: Photography: Becky Luigart-Stayner
View Recipe: Mashed Potato Gratin

Yukon Gold potatoes are naturally buttery and creamy, and this recipe adds cheesy to the mix. A baked, bubbly, and browned topping is what really sets this dish apart, though. Each recipe makes 14 servings, but don't worry about leftovers―if your guests don't eat it all, you will the next day.

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Roasted Cauliflower with Fresh Herbs and Parmesan

Credit: Photography: Becky Luigart-Stayner
View Recipe: Roasted Cauliflower with Fresh Herbs and Parmesan

Cauliflower is a versatile yet often overlooked vegetable. Roasted here until just tender and browned, and flavored with Italian herbs, garlic, Parmesan, and lemon juice, it's the highlight of any meal. It's heavy on flavor but light on calories, with only 89 per serving.

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Butternut Squash, Caramelized Onion, and Spinach Lasagna

Credit: Photo: John Autry
View Recipe: Butternut Squash, Caramelized Onion, and Spinach Lasagna

Serve with a fresh salad of grapefruit and fennel, and sip our Pomegranate Fizz.

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Spinach Pie with Goat Cheese, Raisins, and Pine Nuts

Credit: Photo: Ellen Silverman
View Recipe: Spinach Pie with Goat Cheese, Raisins, and Pine Nuts

This savory pie is full of flavor. Make it as a filling vegetarian option to serve with your holiday meal or let it stand alone as the main star on your dining room table.

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Parmesan and Root Vegetable Lasagna

Credit: Photo: Becky Luigart-Stayner
View Recipe: Parmesan and Root Vegetable Lasagna

Just a tip: Wash the pan well before using it again to cook the strained milk mixture--that will ensure a silken sauce.

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Soft Polenta with Wild Mushroom Sauté

Credit: Photo: Becky Luigart-Stayner
View Recipe: Soft Polenta with Wild Mushroom Sauté

This is an easy and versatile side dish. The polenta is topped with a quick sauté of wild mushrooms (or use exotics, like shiitake and oyster, if wild are not available). If you replace the chicken broth with vegetable broth, this side dish can serve four as a vegetarian entrée. Garnish with sage sprigs.

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Pumpkin Ravioli with Gorgonzola Sauce

Credit: Photography: Becky Luigart-Stayner
View Recipe: Pumpkin Ravioli with Gorgonzola Sauce

Winter squashes like pumpkin have a deep flavor and hearty texture that makes them an excellent centerpiece of a vegetarian entrée. Here, pumpkin fills an easy-to-assemble ravioli and is topped with earthy hazelnuts and a thick cheese sauce for maximum winter warmth and comfort.

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Beet Wellingtons

Credit: Photo: John Autry
View Recipe: Beet Wellingtons

Pair these sophisticated but earthy delights with a fresh spinach salad and our scrumptious French Apple Tart.

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Golden Beet, Greens, and Potato Torta

Credit: Photo: Johnny Autry
View Recipe: Golden Beet, Greens, and Potato Torta

Sophisticated and delicious—make this tall, flaky pie the centerpiece of the holiday table.

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Quinoa Salad with Pistachios and Currants

Credit: Photo: Christopher Testani
View Recipe: Quinoa Salad with Pistachios and Currants

Grains, nuts, and dried fruit are typical in the Sephardic community—Jews who immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazic Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern twist. Dried currants are smaller and less sweet than raisins, but either will work in this dish.

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    1 of 43 Roasted Vegetable Plate with Herbed Dressing
    2 of 43 Balsamic Cranberry-Onion Jam
    3 of 43 Balsamic-Glazed Pearl Onions
    4 of 43 Ruthenian Mushroom Soup
    5 of 43 Green Bean Casserole with Caulifower Cream
    6 of 43 Roasted Butternut Squash With Sticky Walnut Topping
    7 of 43 Crispy Cauliflower with Italian Salsa Verde
    8 of 43 Cranberry-Beet Chutney
    9 of 43 Eggplant Parmesan
    10 of 43 Maple-Caraway Brussels Sprouts
    11 of 43 Sweet Potato Casserole with Pumpkin Seed-Oat Crumble
    12 of 43 Potato and Parsnip Gratin
    13 of 43 Winter Radish Salad With Parsley And Olives
    14 of 43 Tricolored Beet Tart
    15 of 43 Honey-Roasted Butternut Squash
    16 of 43 Whole Roasted Cauliflower with Pomegranate and Pine Nuts
    17 of 43 Grapefruit, Endive, and Arugula Salad
    18 of 43 Roasted Fennel with Rosemary Breadcrumbs
    19 of 43 Roasted Root Vegetables with Walnut Pesto
    20 of 43 Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
    21 of 43 Spanakopita Tart
    22 of 43 Fontina and Mascarpone Baked Pasta
    23 of 43 Shaved Brussels Sprouts Salad
    24 of 43 Caramelized Leek and Spinach Dip
    25 of 43 Mediterranean Spinach Strata
    26 of 43 Sheet Pan Roasted Vegetables
    27 of 43 Wild Mushroom Pastitsio
    28 of 43 Potato Latkes
    29 of 43 Spicy Moroccan Chickpeas
    30 of 43 Blood Orange and Radicchio Salad
    31 of 43 Roasted Garlic, Sun-Dried Tomato, and White Bean Dip
    32 of 43 Creamed Winter Greens
    33 of 43 Black Bean and Sweet Potato Tamales with Tomatillo Sauce
    34 of 43 Mashed Potato Gratin
    35 of 43 Roasted Cauliflower with Fresh Herbs and Parmesan
    36 of 43 Butternut Squash, Caramelized Onion, and Spinach Lasagna
    37 of 43 Spinach Pie with Goat Cheese, Raisins, and Pine Nuts
    38 of 43 Parmesan and Root Vegetable Lasagna
    39 of 43 Soft Polenta with Wild Mushroom Sauté
    40 of 43 Pumpkin Ravioli with Gorgonzola Sauce
    41 of 43 Beet Wellingtons
    42 of 43 Golden Beet, Greens, and Potato Torta
    43 of 43 Quinoa Salad with Pistachios and Currants

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