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Butternut squash, kale, and crunchy pepitas taco from Tacolicious

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EatingWell

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November/December, 2010

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appetizers(7) | bars(1) | beef(3) | chicken(3) | cookies(3) | desserts(8) | fish(4) | halloween(2) | holiday-baking(1) | main(16) | pasta(5) | pork(1) | salad(1) | sauce(3) | savory(2) | sides(9) | snacks(3) | soup(2) | thanksgiving(2) | vegetarian(3)

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Lemon-Dill Green Beans

(EatingWell, November/December, 2010)

This lemon and dill vinaigrette is a natural complement to green beans. It’s also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.
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Lemon-Garlic Sardine Fettuccine

(EatingWell, November/December, 2010)

Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute two 5- to 6-ounce cans chunk light tuna for the sardines if you prefer. If you are using tuna or can’t find sardines packed in tomato sauce, add 2 tablespoons tomato paste in Step 4 with the lemon juice. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of Pinot Grigio.
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Lemon-Garlic Sardine Fettuccine for Two

(EatingWell, November/December, 2010)

Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute a 5- to 6-ounce can chunk light tuna for the sardines if you prefer. If you are using tuna or can’t find sardines packed in tomato sauce, add 1 tablespoon tomato paste with the lemon juice in Step 4. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of pinot grigio.
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Marinated Olives & Feta

(EatingWell, November/December, 2010)

Olives and feta marinated with rosemary, lemon and garlic are great served on crisp flatbread-style crackers or warm slices of crusty baguette.
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Mediterranean Couscous Cabbage Rolls

(EatingWell, November/December, 2010)

We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives and feta cheese. Don’t worry if your cabbage leaves tear a little when you pull them off the head; they will wrap up just fine. As a precaution you can cook a couple extra leaves and roll two partly overlapping if needed. Serve with roasted butternut squash tossed with olive oil, cinnamon and garlic. To double this recipe, use 2 large skillets and prepare one 4-serving recipe in each.
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Meringue-Topped Sweet Potato Casserole

(EatingWell, November/December, 2010)

This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.
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Mini Brie & Apple Quiches

(EatingWell, November/December, 2010)

We love the way Brie and apples taste together in these mini quiches. Mini phyllo cups make it swift and simple to create an elegant appetizer.
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Nana’s Creole Pecan Cake Bars

(EatingWell, November/December, 2010)

These decadent pecan date bars are a bite-size alternative to holiday pecan pie.
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Oyster Stew

(EatingWell, November/December, 2010)

This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests when you top it with Caviar Toasts: Dollop toasted slices of baguette with 1 teaspoon sour cream, 1/2 teaspoon caviar and a sprinkle of herbs. Place each toast atop a steaming bowl of stew. Serve with a salad of butter lettuce, orange segments and red onion tossed with vinaigrette.
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Paprika & Red Pepper Soup With Pistachio Puree

(EatingWell, November/December, 2010)

Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chile. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.
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Pecan-Cinnamon Wafers

(EatingWell, November/December, 2010)

These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.
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Polenta Wedges With Tomato Tapenade

(EatingWell, November/December, 2010)

Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.
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Roast Chicken With Pomegranate Glaze

(EatingWell, November/December, 2010)

This sweet-tart pomegranate molasses glaze is delicious combined with the citrusy sumac spice rub, and gives the roasted chicken a dark, ruby luster. Rub the chicken earlier in the day, or overnight, for the best flavor.
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Roasted Delicata Squash & Onions

(EatingWell, November/December, 2010)

Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.
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Roasted Garlic & Meyer Lemon-Rubbed Turkey

(EatingWell, November/December, 2010)

Mellow white miso paste is the secret ingredient in this amazing roast turkey rubbed with Meyer lemon and roasted garlic. The miso gives the turkey a mildly salted taste without the hassle of brining.
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Rosemary Flatbread With Yellow Split Pea Spread

(EatingWell, November/December, 2010)

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Salmon With Red Wine-Morel Sauce

(EatingWell, November/December, 2010)

Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you’re not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2 1/2 pounds of salmon in two batches, adding oil as necessary.
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Sausage Stuffing

(EatingWell, November/December, 2010)

This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork, we cut the fat content from 19 grams to 4.
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Scandinavian Pickled Herring Bites

(EatingWell, November/December, 2010)

This Scandinavian-style appetizer is a good way to try pickled herring if you’ve never had it. The potent flavor of the herring is balanced by a dollop of sour cream and the potato slice it’s served on.
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Southwestern Three-Bean & Barley Soup

(EatingWell, November/December, 2010)

Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
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Southwestern Three-Bean & Barley Soup Mix

(EatingWell, November/December, 2010)

Making your own dry soup mix from beans and spices couldn’t be easier. Layered in a jar, it makes a very pretty gift.
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Spaghetti With Quick Meat Sauce

(EatingWell, November/December, 2010)

Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.
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Sugarplum Biscotti

(EatingWell, November/December, 2010)

Dunk these fruitcake-inspired whole-grain biscotti in a cup of hot tea or coffee.
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Sweet Potato & Turnip Mash With Sage Butter

(EatingWell, November/December, 2010)

This sweet potato and turnip mash is fragrant with fresh sage.
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Vanilla-Pomegranate Parfaits

(EatingWell, November/December, 2010)

Rich, creamy, vanilla bean-flecked pudding tempers the tart-sweet pomegranate compote. Pick out small, festive glass dessert dishes for this pretty parfait.
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