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Spring Asparagus and Green Pea Soup

This simple soup is not only tasty, but is the prettiest spring green you ever did see. It’s a quick cooking soup that’s best served fresh to preserve the bright color. We’ve made it vegan by using almond milk and vegetable broth and...

Serves 4-6
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Spring Radishes with Shallots & Vinegar

This radish recipe appeared in our very first issue of Graze, in Spring, 2011, and marries spring radishes with shallots for a real celebration of the season! Much like baby carrots, radishes can be braised or sautéed. This recipe will blow...

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Spring Salad with Pork Tenderloin Rhubarb Sauce

This lovely salad is definitely a meal on its own. The rhubarb cherry sauce cooks down to a lush, syrupy texture and really makes the salad pop. If you’re not in the mood to grill, you can cook the pork tenderloin on the stovetop in a large cast...

Serves 4
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Strawberry Crumble Bars

If you’re looking for an easy, fast, guaranteed-to-impress dessert, then this is your bar. The simple, shortbread-like crust is a snap to make and the whole recipe comes together in record time; dare we say faster than a box mix? You don’t...

Serves 9
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Sweet Potato Guacamole

This sweet and spicy dip is the perfect cookout take-along appetizer. If you like a milder version, cut down on the chipotle, but don’t skip it. Its smoky flavor shines with the sweetness of the potato and creaminess of the avocado. Serve with your...

Serves 6-8
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Three Mushroom Risotto

Any cook worth their apron will tell you that the secret to outstanding risotto is: using the best quality ingredients you can find and patience. Risotto is not difficult to make, but it does require constant attention and stirring. Do what we do, turn...

Serves 6
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Thyme Lemon & Garlic Roasted Chicken

We cooked two of these delicious roasted chickens for our fall, 2011 issue of Graze. The directions use two chickens - if you use just one, then cut the ingredients in half.

Serves 8
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Tomato Cucumber Feta Salad

This classic salad, featured in the Middle Eastern brunch feature of our spring, 2013 issue of GRAZE, is crisp and fresh. This may be the one recipe you want to make the morning of your brunch so it doesn’t get soggy. 

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Tortilla de patatas

One of the most beloved tapas, this Spanish omelet is similar to a frittata and is easy to make. You can add other seasonings that strike your fancy and even serve with mayonnaise of tomato sauce.

Serves 6
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Tuna Tapenade

  Many regions of Italy feature seafood. This is our nod to that rich tradition, wrapped in an irresistible dip.

Serves 12
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