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Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Blanching the root vegetables shortens the stew's cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock.

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Muhammara (Red Bell Pepper-Walnut Spread)

Muhamarra is excellent in so many ways. As a spread on a sandwich, as a dip on its own with pita chips or vegetables, or as a condiment for meat, fish or roasted vegetables. The sweetness of the molasses perfectly balances the spiciness of the chile.

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Mujadarra

The caramelized onions added to this simple rice and lentils dish is what makes it crave worthy. I like to make a vat of this and use it for lunches and side dishes throughout the week. The trick to caramelizing onions is low and slow, and not too much stirring. You need patience, but it's worth it!

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Paella Americana

This variation on the Spanish classic is a great one pot meal full of grains, vegetables and proteins. You can substitute short grain brown rice to bump up the fiber even more.

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Red Pozole (Vegetarian)

Pozole is a classic Mexican stew and generally made with pork. This version is vegetarian but has bold flavor and if your ingredients are pre-cooked (hominy and garbanzos) it really doesn't take much time at all. The flavors will be even better the next day so try making it a day ahead.

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Salsa Romesco

I should really name this "Romesco Americana" because I'm sure my Catalan friends would slightly cringe at this version. Authentic Romesco in Catalunya uses dried Ñora Peppers (rehydrated and the pulp from inside scraped), but they're nearly impossible to find here in the states without special ordering them. This variation has never failed to please those who've tried it. Use it as an accompaniment to vegetables, fish or meats or simply slather it on bread like all my American friends do!

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Sauteed Swiss Chard

This is pretty much my go to method for any greens. Garlic, red pepper flakes and olive oil is a winning combination, and blanching and shocking the greens before hand ensures bright green color and tender bites.

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Southern Style Collard Greens (Vegetarian)

There are a million variations of southern style collard greens and this is a veggie one. You really can't go wrong with collards.

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Thai Yellow Curry

There are infinite variations on uses of this sauce and I think it should be a staple in everyone's repertoire. The spices are excellent for you and it's a great way to bring new life to vegetables.

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Winter Vegetable Stew with Couscous

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