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All About "vegetables"

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Roasted Brussels Sprouts

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Brussels sprouts - the perfect holiday side dish - are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!

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Incredible Potato Casserole

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Grated potatoes combine with Cheddar cheese, sour cream, green onions, and cream of mushroom soup in this soothing baked side dish. For a quicker version, substitute frozen hash browns.

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Mexican Chicken Corn Chowder

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This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.

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Broccoli with Garlic Butter and Cashews

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A new recipe a neighbor gave us. What a hit with my family. Just the right mixture of garlic and cashews with our favorite side dish, broccoli. And, so very easy to make!! If in a pinch, you could probably use frozen broccoli too, but I haven't tried.

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Garden Veggie Pizza Squares

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Pre-packaged crescent roll dough gets baked into a single rectangle, then topped with ranch dressing-spiked cream cheese and crunchy vegetables.

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Butternut Squash Bisque

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A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day.

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Calico Squash Casserole

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A rich and creamy squash casserole with garden favorites yellow and zucchini squashes combined with mushroom soup, water chestnuts, carrots and pimentos, baked in a buttery cracker crust.

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Vegan Black Bean Soup

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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.

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Veggie Pot Pie

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A mouthwatering-good vegetable pot pie.

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Shepherd's Pie VI

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This Shepherd's Pie is a layered casserole of beef, carrots, and potato.

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