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  • Rosemary Gruyere and Garlic Potato Galette-2

    Rosemary Gruyere and Garlic Potato Galette

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    Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven, the outer potatoes get crispy brown while the inner potatoes are soft and luscious. The hardest part of the whole thing is flipping it over onto a platter!

  • Summer Squash Au Gratin (4)

    Summer Squash Au Gratin

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    This au gratin side dish takes advantage of all the summer squash that you see at the grocery store and farmers market. The touch of fresh sage hints at the autumn season just around the corner. Try to find a nice crusty rustic bread to cube and use for the au gratin. The texture it lends to the dish is key!

  • Spinach, Pear, Dried Cranberry and Maple Glazed Walnut Salad with Warm Bacon Vinaigrette (5)

    Spinach, Pear, Dried Cranberry and Maple Glazed Walnut Salad with Warm Bacon Vinaigrette

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    With all the heavy winter dishes this season, sometimes you need a little bit of a break. This spinach salad is the perfect solution. The maple glazed walnuts and the warm bacon vinaigrette make this a special salad, perfect for company or just an evening in from the bitter cold outside.

  • Baked Clams Recipe 3

    Baked Clams

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    Ring in the New Year with this easy and delicious recipe for baked clams! We love to have a seafood feast with friends and family on New Years Eve and these baked clams make for the perfect appetizer! Have a friend or family member help in the kitchen and you’ll make this easy appetizer even quicker—one cleans and opens clams while the other works on the filling!

  • Blackened Green Beans

    Blackened Green Beans

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    While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.

  • Wild Mushroom and Leek Sourdough Stuffing

    Wild Mushroom and Leek Sourdough Stuffing

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    This vegetarian friendly stuffing is one of the surprising highlights of a more traditional meat laden menu. It is bursting with “meaty” umami flavor courtesy of the blend of wild mushrooms used. Dry vermouth, a fortified wine flavored with various herbs and botanicals, adds an additional layer of subtle sophisticated flavor. Dried mushrooms can be found at upscale grocery stores or ethnic markets like Italian or Asian groceries. Make note that the sourdough bread needs to be cut into cubes 24 hours ahead of time to dry out. If you forget, don’t worry, you can just toast the bread cubes in the oven at 375°F for 10 to 15 minutes or until they are dry and just starting to turn golden brown.

  • Radish and Asparagus Wild Rice Salad

    Radish and Asparagus Wild Rice Salad

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    Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.

  • Guac and Chips 2

    Basil and Sun-Dried Tomato Guacamole with Parmesan Tortilla Chips

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    This Italian-inspired twist on guacamole may just be the talk of the party. Make the chips in advance and combine all the guacamole ingredients except for the avocado several hours ahead. Just before serving, it takes less than 5 minutes to mash the avocados and serve the dish.

  • Creamy White Bean Soup with Pomegranate Drizzle  1

    Creamy White Bean Soup with Pomegranate Drizzle

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    This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food stores.

  • Creamy Polenta with Aged Cheddar Cheese recipe image 1

    Creamy Polenta with Aged Cheddar Cheese

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    Vary the cheese to suit the entrée with which you serve this creamy, rich .

  • Pickled Vegetables and Romaine Salad - recipe

    Pickled Vegetables and Romaine Salad

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    The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week.

  • Florentine Stuffed Baby Peppers - Circulon

    Florentine Stuffed Baby Peppers

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    It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook them until they are tender.

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