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Bitter Greens Salad with Bacon & Eggs

Don’t let the bitter description scare you away from this tasty, tangy, and yes, sweet take on a chopped salad or simple coleslaw. You’ll also love the eggs. Technically called mollet, this “hard boiled” egg will feature yolks...

Serves 6
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Black Bean, Sweet Potato and Greens Burritos

This is another “make it how you like it” recipe. We jazzed up cooked, unseasoned beans with spices and some of our roasted onions and garlic; did a quick sauté of fresh greens; then assembled the burritos with other vegetables we had...

Serves 4
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Blueberry Breakfast bars

These nutty, buttery fruit bars are just sweet enough to feel like a treat while still retaining a semblance of wholesomeness. We used Pamela’s Gluten Free Artisan Flour but  any gluten free flour mix will work. If you’re really...

Makes 24 bars
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Bones of the Dead Cookies

These biscotti-like cookies - called Ossi Dei Morti - do look a little like bones and get even better after a day or two. They’re perfect for dunking in espresso or wine.

Makes 2 dozen
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Breakfast Cookies

Breakfast shouldn’t be complicated and these granola bar-like cookies make it super simple. This recipe is very customizable to what you have on hand and what you enjoy. We like adding a hard-boiled egg or some cubed cheese on the side to add more...

Makes about 30
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Brown and Wild Rice Pilaf

  This simple, earthy recipe is simple to transform into both gluten-free and vegan versions. It also makes a great stuffing for acorn squash – just add toasted pecans to the top for a lovely, vegetarian entrée.

Serves 4-6
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Brussels Sprout Hash and Eggs

This is a great light lunch or side dish. The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom. Mix in the little bit of fat from the egg yolk, and wow is this delicious.

Serves 2
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Butternut Squash Spread

This recipe is from our Winter, 2011, issue of Graze.   Our Local Food Bloggers' Potluck featured a variety of homemade breads, soups and sandwich makings. Blogger Erica Foregger wowed us with this seasonal squash spread, perfect on...

serves 6-8
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Caramelized Fennel Tarts

These delicate custard tarts are delicious straight from the oven or wrapped in parchment paper and packed in a picnic lunch, paired with an oaked Chardonnay. Caramelizing the fennel bulbs results in soft licorice notes and the fennel seed-infused custard...

12 -18 tarts
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Cauliflower Pizza Crust

This pizza crust featured in our Fall, 2013 issue of GRAZE is not only delicious (the most important part), it is gluten-free, grain-free and a darn sneaky way to get some more veggies onto your menu.

makes one 10-12 inch
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