I was inspired by a zucchini dish I had from the PCC deli, and I’ve finally figured out a way to use up all that zucchini that people love to share from their garden. And if you’re eating gluten-free and are missing pasta, you’ll love the noodle-like quality that the zucchini takes on after you…

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Delicious food doesn’t get much healthier than this! Beets are packed with vitamins, minerals and fiber and roasting them really brings out their sweet, earthy flavors. You’ll be using the beet greens for the base of the salad, much like you would use spinach or any other salad greens.  

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You’ll wilt the kale with the heat of your own hands when you thoroughly massage the dressing into the leaves. This is a great way to break down the kale and make it more enjoyable to eat raw. Even kale skeptics will enjoy this nutrient-packed salad, with fresh roasted asparagus and the creamy avocado-based dressing.

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This rich, delicious blend of wild rice and roasted seasonal vegetables is the perfect accompaniment to any poultry dish. I serve it as a side dish as part of the Thanksgiving meal and it’s always a crowd pleaser!

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I’m proud to say that this recipe often converts those who swear they dislike Brussels sprouts. Thinly sliced Brussels sprouts are so easy to saute and adding toasted pecans and cranberries give this dish balance and depth. It makes a wonderful side dish for poultry or white fish, and it’s packed with fiber and phytonutrients!

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Bean soups are hearty and nutritious and this Tuscan-inspired soup is no exception. Experiment with your favorite vegetables, but don’t forget the Swiss chard. It’s a great way to get more greens into your diet!

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