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Roasted Veggie Ratatouille: A French Fall Classic

The French classic ratatouille is a fantastic fall side dish! Filled with in-season veggies like zucchini, squash, eggplant, and tomato, ratatouille pairs well with fattier meats and fish (like tuna). For a meatless entree, serve it with some creamy polenta, pasta, or crusty bread.

This roasted veggie ratatouille is my favorite – the roasting of all the vegetables individually before combining, allows the flavors to remain distinct. Roasting also helps the dish from becoming too watery, a common complaint with ratatouille.

Roasted Veggie Ratatouille

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Hearty Sea Shell Pasta Salad

I’ve been making this hearty sea shell pasta salad for years and it’s always a crowd-pleaser! Great for summer picnics and fall tailgates/football parties, alike. Packed with ham, cheese, and a mustard-flavored dressing, you won’t be able to contain yourself to just one serving.

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Savor the Mediterranean with a Salade Niçoise

Some nights it’s just too hot to cook, am I right? On those evenings, a hearty salad like a Salade Niçoise can provide a quick, easy and nutritious meal. Pair it with a glass of rosé or crisp champagne and you’ll be transported to an evening on the Mediterranean!

Salade Niçoise

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