HUEVOS RANCHEROS ENCHILADAS
Thin egg crêpes replace tortillas in a high-protein version of a Mexican favorite. The recipe is...
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GOAT CHEESE–ASPARAGUS CRUSTLESS QUICHE
For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this...
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EGGPLANT SHAKSHUKA
This version of shakshuka, a Middle Eastern poachedegg dish, adds eggplant and olives to the...
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CHEESE & MUSHROOM EGG NESTS
Omelet ingredients—eggs, cheese, mushrooms, and herbs—get a stylish makeover when baked in a...
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CARROT-RICOTTA QUICHE IN A PHYLLO CRUST
With phyllo dough on hand, a homemade quiche crust takes only a few minutes to assemble—no rolling...
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BUTTERNUT SQUASH & GREENS KUKU
Kuku is an Iranian egg dish made with more greens than a frittata. It’s traditionally served in...
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BROCCOLI RAAB FRITTATA
Any type of broccoli can be used in this recipe, but we like the play of classic Italian flavors...
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AQUAFABA MERINGUE
This basic meringue recipe can be used to make cookies and pie toppings. The liquid from any...
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TEMPEH REUBENS
Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli...
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SWEET & SOUR BAKED TOFU SANDWICHES
Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it...
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QUICK WALNUT PÂTÉ SANDWICHES WITH PEARS & ARUGULA
Toasted walnuts are blended with beans and garlic to make a tasty pâté spread. Pears add a sweet,...
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COLLARD GREEN WRAPS WITH MISO-GINGER SWEET POTATOES
Tofu, edamame, and mashed, seasoned sweet potatoes are wrapped in collard leaves for a flavorful...
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