Plum Compote Apple Crumble
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Chef Roberto Martin shares his favorite culinary pairing, tangy mango with the heat of chili powder, perfect for barbecues and warm days.
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Keep a bag of kale in the freezer for a dark, leafy-green smoothie boost any time you want it.
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Made with blanched greens, this pesto gets a hint of Southern flavor from pecans and fresh sage. You could even spice it up with a dash of hot sauce.
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A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.
Make this your go-to salad for summer entertaining.
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Watch this video from blogger Jenné Claiborne to learn how to make your own almond butter—you'll never go back to the store-bought variety! Enjoy it on sliced apples, spoon it onto bite after bite of a banana, dollop a tablespoon or two into your favorite smoothie to add protein and creaminess, use it to coat baked kale chips, and much more.
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A hit of lemon, garlic, and dulse (a mineral-rich red seaweed) gives chunky mashed new potatoes just enough seasoning for a side that won’t overpower the flavors of a main dish.
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Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
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I’m a fairly healthy eater, but chips will always be my weakness. Straight-up veggie chips are cool but just don't satisfy my "junk food" chip cravings. Thankfully, there are some legitimately healthy chip options available these days to pull me away from greasy potato chips.
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Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.
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This GF pizza crust has the chewy-crunchy combo you crave
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Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
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