Watermelon is a favorite summer dessert, but it makes a lovely salad, too. Here, creamy citrus dressing pairs with the sweet melon and crunchy celery.

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Who said finger food is unhealthy?

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This versatile spread can be used as a dip, filling for burritos, or as a boost of protein for quesadillas.

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Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

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Want to know the secret to great chili? Start with great spices--and skip the packets at the supermarket, which are full of sugar and salt. Make your own to save money and skip the salt.

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The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.

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I love this spread this over whole wheat toast for breakfast with nut butter or to thicken my fall soups. My son Josh loves it with bananas. You won't believe I didn't add any sugar!

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Think you don't like beets? You'll love these tangy pickled ones!

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A double-hitter: Each portion has almost two servings of vegetables.

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