Cook With What You Have Recipes | Musings

Celeriac with Dijonnaise

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Cabbage, Celery & Radish Slaw

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Potato, Leek & Bacon Soup (not blended)

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Root Vegetable Pot Pie

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Collard Green and Potato Curry with Coconut Milk

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Cabbage Risotto

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Tomatoey Ginger, Garlic Tofu

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Pasta Primavera

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Zucchini Lemon Bundt Cake

Quick Everyday Meatballs

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Chilled Cucumber Soup

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Corn and Summer Squash Soup with Coconut Milk

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Curtido (Salvadoran Lacto-Fermented Cabbage)

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Broccoli Barley Salad with Basil and Pecorino Vinaigrette

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Cheesy Baked White Beans & Summer Squash

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Crunchy Bean and Herb Salad

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Pad Thai Salad

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Whole Wheat Zucchini Muffins

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Israeli Couscous with Pesto and Roasted Radishes and Carrots

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Broccoli and Greens with Coconut Milk and Curry Paste

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