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46 in collection

Back to Our Roots - October 2018

Fast, fresh and easy fall favorite recipes.

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Root Veggie Mash

Replacing regular potatoes with vitamin-rich sweet potatoes and carrots not only ups the nutrition of this traditional side dish, but provides loads more flavor, too.

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Spaghetti Squash Halves Stuffed with Spinach, Rice, and Cheese

This Tex-Mex twist on spaghetti squash also takes advantage of the squash’s shell as a serving vessel.

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Short Ribs over Spaghetti Squash and Spinach

The silky strands of spaghetti squash can do more than sub for pasta. Here they are swirled with spinach and lemon juice as a side for the beef ribs.

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Chili Cheese Macaroni

A Tex-Mex twist on mac and cheese, this satisfying vegetarian supper is loaded with flavor thanks to some spicy salsa, creamy refried beans, and fresh cilantro.

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Tomato-Braised Shrimp over Couscous

The salty sharpness of feta cheese and the freshness of dill turn everyday ingredients like tomato sauce and shrimp into a superstar dinner.

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Creamy Chicken Marsala

This chicken dinner comes together quickly with the help of thin-sliced chicken and fast-melting cream cheese. Try serving it over spaghetti or polenta.

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Flank Steak Stir-Fry

A flavor-packed sauce made from pantry staples and lots of frozen veggies are the keys to getting this crowd-pleasing meal on the table fast.

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Linguine with Bay Scallops and Lemon

Delicate, sweet bay scallops shine in this simple pasta recipe, which lightens up the linguine with the addition of zucchini noodles.

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Mushroom and Spinach Soup

Wilting baby spinach into mushroom soup is a quick and easy way to up the nutrition. Crunchy croutons make for a great contrast in texture.

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Breakfast Cookies

Make your fall mornings a little more fun with these spiced breakfast cookies that pack a nutritious punch thanks to fiber-rich oats and protein-filled walnuts.

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