Lentil & Corn Fritters are a delicious way to use up leftover lentils. Or, a good reason to make lentils in the first place.
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Asparagus wrapped in bresaola, garnished with fried leek and white truffle oil.
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Aubergine and Quinoa Croquettes with a stringy Cheese heart (English and Italian)
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Stuffed Portobello Mushrooms with Roasted Tomatoes, Red Peppers and Feta Cheese!
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Nutella Raspberry Dip is a delicious dessert dip with the combination of Nutella and raspberry flavor.
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Glazed edamame. BBQ sauce turned into great flavor! Simple to make and healthy snack for everyone. (in Japanese and English)
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Bacon and Veggie Stuffed Mushrooms – a delish appetizer that can be made ahead of time.
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Mozzarella, Provolone, Asiago, Feta and Blue Cheese, Grape and Walnut Thin Crust Pizza. Easy and so delicious.
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Glazed edamame. Soy and sour taste turned into great flavor! Simple to make and healthy snack for everyone. (in Japanese and English)
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Roasted Asparagus with Easy Hollandaise Sauce is a quick and easy paleo side dish perfect for entertaining.
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Roasted butternut squash and millet rolls. Nutty, creamy and slightly sweet.
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Vegveeta Dip! This warm, cheesy dip is reminiscent of the velveeta dip from years ago, but made much healthier – and dairy-free!
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An easy, quick-to-make, and scrumptious Romeo and Juliet en Croute to celebrate Mother’s day…It’s a present wrapped in puff pastry!
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