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Recipes We Love: Classic Hot Cocoa

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Author: greenwrite

According to the weather people, this weekend’s going to be another cold and wintery one for much of the country. And nothing takes the chill off a day spent playing in the snow (or shoveling it) than a cup of “real” hot cocoa. I’ve been using this recipe forever, and it’s always worth the extra bit of time it takes to make.

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Gluten-Free NY Cheesecake

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Author: Seventh Generation

We just couldn’t resist sharing this crowd-pleasing, gluten-free version of classic New York Cheesecake from gluten-free cooking, just in time for Valentine’s Day celebrations!

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Recipes We Love: Citrus Salad with Coriander and Pepitas

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Author: Andrea Todd

Minneola, tangelos, blood oranges, red navels, grapefruits...February begins the citrus season, and biting into a delicious citrus variety this time of year is a nice taste of sunshine. This recipe is a citrus salad, so feel free to mix varieties or substitute a different type of orange. Have for this salad for lunch or serve as side dish. Even better, make tiny pancakes and with a spoonful of the salad on top it becomes a great finger food or tapas.

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Go Gluten-Free for Super Bowl Sunday

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Author: Seventh Generation

The NFL Super Bowl is one of the biggest food fests of the year for many of us. The average fan eats about a day’s worth of calories during the game and the U.S. Calorie Control Council estimates that Americans pack away 11 million pounds of chips on Super Bowl Sunday. Why not kick off the day a little differently this year with a stack of fantastic, gluten-free pancakes and follow through with your own line up of vegan and gluten-free snacks for game time.

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Recipes We Love: Butternut Quinoa with Cranberries & Pepitas

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Author: Seventh Generation

“My book group loved this salad!” our Sales Executive Assistant Helen says of this recipe from the dailywaffle.com. We tried it ourselves and have to agree that this vegan delight is hard to resist. Here’s the recipe:

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Foods We Love: Winter Root Salads

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During Vermont winters, the local produce provides an abundance of root vegetables such as carrots, beets, parsnips, and celeriac. These ingredients most often lead to slow-cooked stews or soups, but they can be great sources for winter salads. Shredding and tossing with an interesting oil dressing, can turn these roots into a fresh and raw source of vitamins and deliciousness. This root salad is great for lunch or served as a side dish.

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Recipes We Love: Butternut Squash Spread

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Author: Andrea Todd

Winter squash is delicious, and it is a staple of winter cuisine due to store-ability and hardiness. I often find myself with a buildup of squash in my winter CSA, and I seek new ways to prepare it. Baking a squash enables me to use it in a recipe, and store the mashed up squash for another day. Butternut squash is a winter meal staple, but it can be so much more! It is mildly sweet, moist, and versatile--good for soups, roasting, mashes, pies, etc. This recipe and preparation is a way to enjoy butternut any time of the year.

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Just Beet It!

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Author: Andrea Todd

There are so many ways to enjoy beets throughout the year--fresh from the ground with leafy tops and tender roots, or in mid-winter as the hardy roots store well in the cold and are often central components to winter CSA's. This recipe and variations utilizes the root. The sweet and earthy root is nicely balanced with the salty feta, and the greens just make it look and taste good.

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Crockpot Recipes to Share

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Author: Seventh Generation

The best escape on these sub-zero evenings? Something warm and delicious ready and waiting in your crock pot. These favorites from Cooking Light prove that there's nothing quite like comfort food to bring the family together.

Pesto Lasagna with Spinach and Mushrooms

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Recipes We Love: Apple Cinnamon Cookies

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Author: Seventh Generation

These apple cinnamon cookies are the perfect addition to any holiday cookie tin or snowy evening in. The best part? They're so simple! Keep scrolling down to find our gift to you - a fabulous holiday recipe book.

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