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recipe_page_title: olive oil

Chilled Asparagus Salad with Mustard Vinaigrette

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Asparagus is a perennial vegetable that grows in tender green spears from underground crowns, typically harvested in early spring. It’s one of the first crops to appear after the snow melts. Each spear pokes up through the soil and is hand-harvested at just the right length. When grown close to…

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Baked Tofu Two Ways

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This recipe is part of a series on batch cooking. Find more recipes in our guide to batch cooking here. Crispy Chickpeas…

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Sundried Tomato Tapenade

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Effortless to make and even easier to enjoy, this Sun Dried Tomato Tapenade is a host’s best-kept secret! Pair it with crusty bread and a generous drizzle of extra virgin olive oil for a delicious bite.

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