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Mango Chicken Salad with Couscous

Author: Geoffrey Zakarian

Chickpea Flatbreads with Burst Tomato Sauce

These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.

Author: Anna Stockwell

Sippin' Green Gazpacho

This zippy, herbaceous drinkable soup is like a trip to the farmers' market in a glass.

Author: Amiel Stanek

Arugula Pesto

Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.

Author: Elise Bauer

Toasted Bread with Burrata and Arugula

Author: Donatella Arpaia

Pasta with Arugula and Plum Tomatoes

Author: Jamie Elizabeth Flick