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By
Culinary Institute of America
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Recipe for Four Grain Waffles. This healthy cooking tasty breakfast recipe is from the Culinary Institute of America’s fabulous new book Techniques of Healthy Cooking. |
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By
Culinary Institute of America
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Recipe for Fettuccine with Corn, Squash, Chile Peppers, Crème Fraiche and Cilantro.. This healthy cooking recipe is from the Culinary Institute of America’s fabulous book Techniques of Healthy Cooking. |
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By
The Fine Folks at the California Walnut Board
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Recipe for Broccoli Walnut Noodles. Here's a quick and easy pasta dish with crisp light citrusy flavors. |
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By
The Fine Folks at the California Walnut Board
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Recipe for Mini Cheese and Walnut Cabbage Rolls. These unique cheese, tomato and walnut filled cabbage rolls make great appetizers. |
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By
The Fine Folks at the California Walnut Board
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Recipe for Easy Walnut and Pasta Frittata. Spaghetti adds unique texture to this flavorful frittata. |
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By
Chef Christina Gonzalez for the California Walnut Board
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Recipe for Corn and Mushroom Stuffed Chiles Rellenos with Creamy Walnut Sauce. Chef Cristina Gonzalez of Lazy Acres’ Market came up with this recipe for the California Walnut Board. |
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By
Cheri Sicard
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Recipe for Freezer Friendly Burritos. Customize these burritos to your taste, make a lot and freeze for a quick to microwave balanced meal or snack anytime. |
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By
Jeff Cox
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Recipe for Cheesy Corn Souffle. You’ll love the way the savory flavor of corn merges beautifully with Fontina cheese in a light and fluffy simple souffle. |
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By
Clifford A. Wright
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Recipe for Cheesy Baked Macaroni with Broccoli Casserole, a tasty one dish comfort food meal with a healthy addition of broccoli, perfect for busy nights. |
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By
Clifford A. Wright
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Recipe for Lithuanian Potato Casserole. Also called bublba kosha, this dish makes a nice accompaniment to a pork or sausage stew. |
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