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Penne alla Primavera

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Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads of fresh herbs is a perfect example of Mario Batali's rustic approach to great-tasting Italian food. When both fava beans and morel mushrooms are in season, by all means use them in this recipe. But if you can't find either of those, substitute what looks best. Basic cremini mushrooms will work and frozen lima beans are a good option. Recipe adapted from Molto Gusto by Mario Batali and Mark Ladner (Ecco/HarperCollins Publishers, 2010).

Gluten-Free Mocha Yule Log

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A bûche de Noël--a cake decorated like a yule log--is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Our gluten-free recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake is easy to roll up and it's covered with a billowy espresso-spiked 7-minute frosting. We've substituted agave nectar for white sugar in the frosting. It's pretty garnished with meringue mushrooms and sugared rosemary.

Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

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We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gluten-free gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!

Thai Red Curry with Vegetables

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This flavorful Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can also substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout.