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Vegetables

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  • Rainbow Sandwich

    This Biggest Loser Resort sandwich is proof that vegetarian is far from boring.

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  • Raw Pasta alla Checca

    This Pasta alla Checca recipe from Mimi Kirk's Live Raw transforms zucchinis into a raw, vegan dish that anyone can enjoy.

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  • Red and Sweet Potato Salad

    With only 92 calories, this wholesome potato salad has a very fresh, light flavor that thats tangy and naturally sweet.

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  • Red Apple Coleslaw

    Chef Rocco Dispirito's healthier take on a picnic classic.

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  • Roasted Acorn Squash, Pomegranate and Arugula Salad

    A hearty salad to serve as a side or a meal, created by Chef Curtis Stone.

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  • Roasted Beet Chips

    Serve with Aida Mollenkamp's Sweet Potato and Sage Dip.

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  • Roasted Butternut Squash and Figs with Rosemary

    Enjoy the flavors of fall in this simple vegetarian side dish.

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  • Roasted Candied Sweet Potatoes Casserole

    Aida Mollenkamp's healthier presentation for this Thanksgiving classic.

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  • Roasted Cauliflower

    A favorite vegan side dish of Bob Harper.

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  • Roasted Root Vegetables with Mandarin and Thyme

    Gremolata is a chopped herb condiment that tops a perfect side dish of parsnips and carrots. Chef Curtis Stone puts an oriental twist on this typically Italian dish, featured on The Biggest Loser.

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  • Roasted Tomato Basil Soup

    It may be the best soup you've ever had and best served with grilled cheese or baguette.

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  • Roasted Tomato Caprese Salad

    Change the way you enjoy caprese with this simple yet tantalizing new take on a classic salad.

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  • Roasted Wild Mushrooms with Shaved Fennel Salad

    A fragrant and satisfying meal from Bob Harper's vegan dinner.

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  • Savory Asparagus Prosciutto Crepes with Balsamic Reduction Drizzle

    These Mediterranean-inspired, homemade crepes are stuffed with goat cheese, asparagus, and prosciutto.

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