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Fall

Noodleless Zucchini Lasagna

Zucchini strips replace the noodles in this hearty, Italian-flavored casserole.

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Boston Baked Beans

David makes this dish without baking and adds an arrowroot-water mixture to thicken the rich bean “gravy.” I like the slight crust formed by the baking process, so I did not use arrowroot and baked the beans in a casserole dish at 350F—15 minutes with lid and 15 minutes without.---Susan B.

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Mung Bean Stew

A tasty, satisfying soup featuring Indian spices, several veggies, and mung beans.

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Pumpkin Risotto with Crispy Sage

A creamy combination of pumpkin and rice with lots of sage.

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Native American Three Sisters Stew

A tasty autumn dish with a long history: corn, beans and squash are the "three sisters" planted together in Native American tradition. The beans climbed up the tall corn stalks while the broad squash leaves shaded the soil. Linda brought this tasty version to our Fall potluck.

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Dominican Chapea Vegetable Stew

Mary says this dish " consists of a lot of ordinary vegetables with rice, no fancy seasonings. I worried that it might be boring and need spicing up. But those ordinary vegetables came together magically. ... I think the avocado garnish is important."

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Carrot Bake

This is a perfect side dish for a Thanksgiving dinner. It tastes just like a traditional stuffing or even better!

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Apple Pie Bites

Little pies made in a muffin tin, with a tasty gluten-free crust! Susan brought these to our Fall potluck.

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Turkish-Style Stuffed Eggplant with Walnut Sauce

A Thanksgiving main dish: "The flavors are imaginative and rich!" --Mary H.

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Moroccan Sweet Potatoes

Baked diced sweet potatoes tossed with spices and lemon. Nancy brought this enticing combination to our Fall potluck.

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