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Southwestern Vegetarian Southwestern Vegetarian
by Stephan Pyles
Stephan introduces us to a bold new take on two of the country's most popular culinary styles -- the regional specialties of the American Southwest and the natural splendor of vegetarian cooking. From Jalapeo-Cilantro Jelly or Red Chile Linguine with Pumpkin Seed Pesto to Southwestern Vegetable Paella or Smoked Tomato Pizza with Basil and Queso Fresco, Pico de Gallo, Wild Mushroom Risotto, Posole -- here spiced up with southern greens, chayote, dried cherries, and pecans.

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