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Vegetarian Mushroom Shawarma Pitas

Vegetarian Mushroom Shawarma Pitas Ingredients ¾ lb. portobello mushroom caps, sliced 1/2-inch thick 1 medium red onion, halved and cut into 1/3-inch wedges 3 tablespoons plus 2 teaspoons extra-virgin olive oil 1 teaspoon ground cumin ¾ teaspoon ground coriander ½ teaspoon ground sweet or smoked paprika (optional) Kosher salt and black pepper 4 pitas 2 … Continue reading »

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Zucchini and Feta Fritters

Zucchini and Feta Fritters A fabulous summer side dish to make great use of in-season zucchini and mint. Ingredients 3 medium zucchini (about 1½ pounds) 2 large eggs, whisked ½ cup crumbled feta cheese ¼ cup diced yellow onion ⅓ cup fresh mint leaves, chopped ½ teaspoon ground cumin ½ teaspoon salt Ground black pepper … Continue reading »

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Shakshuka with Feta

Shakshuka with Feta Ingredients 3 tablespoons extra-virgin olive oil 1 large onion 1 large red bell pepper 3 garlic 1 teaspoon ground cumin 1 teaspoon sweet paprika ⅛ teaspoon cayenne 1 (28-ounce) can whole plum tomatoes ¾ teaspoon salt ¼ teaspoon black pepper 5 ounces feta cheese 6 large eggs Chopped cilantro Hot sauce Method … Continue reading »

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Greek Mac and Cheese

Greek Mac and Cheese Greek Mac and Cheese, a healthy twist on a comfort food classic made in a creamy cheese sauce with whole wheat pasta, tomatoes, spinach, olives and Feta cheese. Ingredients Kosher salt 8 ounces Whole Wheat Elbow Pasta Cooking spray 1 ½ tablespoons unsalted butter ½ cup red onion, chopped 3 garlic … Continue reading »

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Vegetarian Fried Rice Recipe

Vegetarian Fried Rice Recipe Ingredients Stir Fry Sauce 1 tablespoon soy sauce 1 tablespoon Chinese rice wine 1 tablespoons vegetarian oyster sauce 1 teaspoon sesame oil ¼ teaspoon ground pepper Fried Rice 2 tablespoons oil 3 large eggs lightly beaten 2 teaspoons ginger finely minced 2 cloves garlic finely chopped 2 scallions finely chopped 4 … Continue reading »

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Zucchini and Spinach Chilaquiles

Zucchini and Spinach Chilaquiles This verde version of a Mexican brunch classic is the perfect introduction to summer. If you have time, try switching out canned tomatillos for fresh: Remove the papery husks from 8 ounces fresh tomatillos, toss with 1 tablespoon oil on a baking sheet, and broil 6 minutes or until lightly charred. … Continue reading »

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Spiced Black Lentils with Yogurt and Mint

Spiced Black Lentils with Yogurt and Mint Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape. Use them in this recipe, or substitute. Ingredients ½ teaspoon coriander seeds, crushed ½ teaspoon cumin seeds, crushed ½ teaspoon mustard seeds 2 tablespoons olive oil plus more 1 small … Continue reading »

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Baked-Eggplant Parmesan

Baked-Eggplant Parmesan Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat. Ingredients Olive oil, for baking sheets 2 large eggs ¾ cup plain dry breadcrumbs ¾ cup finely grated Parmesan, plus 2 tablespoons for topping 1 teaspoon dried oregano ½ teaspoon dried basil Coarse salt and ground pepper … Continue reading »

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