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11 results in Recipe for "Matanuska Valley vegetables"
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RecipeEasy roasted vegetables
A high-heat sheet pan method that clears the crisper, works with the season, and turns mixed vegetables into a browned, caramelized side that still tastes like an actual dinner.
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RecipeQuick vegetable stir fry
A high-heat skillet method for cooking whatever vegetables you have — dense ones first, tender ones last, sauced at the end and on the table in under 20 minutes.
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RecipeFarro salad with spring vegetables
A chewy, nutty farro salad with blanched asparagus, sweet peas, radishes, herbs, and a lemon-Dijon vinaigrette — the hearty grain bowl that celebrates peak spring.
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RecipeSpring vegetable risotto
A creamy, lemon-kissed risotto studded with asparagus, peas, and spring onions — the one-pot dinner that celebrates everything green at once.
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RecipePasta primavera
Pasta tossed with spring's best vegetables — asparagus, peas, zucchini, and cherry tomatoes — in a light Parmesan cream sauce with lemon and herbs.
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RecipeItalian salsa verde
A chunky Italian herb sauce with parsley, capers, anchovies, garlic, and olive oil — the versatile condiment that wakes up fish, chicken, steak, and vegetables.
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RecipeRoasted asparagus with lemon
A 20-minute spring side that turns a single bunch of asparagus into something with blistered tips, bright lemon, and a Parmesan finish.
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RecipeClassic zucchini bread
A moist, spiced zucchini bread with warm cinnamon, walnuts, and brown sugar — the summer quick bread that uses up your garden glut without tasting like vegetables.
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RecipeCreamy tzatziki sauce
A thick, tangy cucumber-garlic yogurt sauce with fresh dill and mint — the cool, bright Greek condiment that turns grilled meat, pita, and vegetables into a meal.
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RecipeBasil pesto
A quick blender sauce that turns a large bunch of fresh basil into something you can use through the week — on pasta, toast, eggs, vegetables, and more — and freeze for later.
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RecipeGarlic roasted broccoli
Crispy-edged broccoli florets roasted hot with garlic, olive oil, and a finish of lemon and Parmesan — the side dish that makes broccoli worth eating.
