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This traditional ragù recipe by acclaimed Washington chef Ryan Ratino would make nonna proud. A kiss of butter added at the end creates its creamy texture.

This zucchini toast recipe from @justine_snacks is perfect for a summer appetizer at a backyard party. All you need is quality bread, zucchini, nice olive oil, salt and pepper, feta, crushed almonds, and lemon juice.

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When you think about a baked potato, you likely envision a russet or Yukon Gold potato sliced open and piled high with sour cream, chives, bacon, cheese and more. But you can achieve a similar effect with a sweet potato.

Ceviche is another classic summer food, and this version from @crystalkcultivate is so easy anyone can make it in minutes. All you need is chopped shrimp, fresh lemon, tomatoes, cucumbers, onion, cilantro, salt, and jar to let it marinate in for 30 minutes.

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Not a bad sauce, and a nice texture, but Lucini tastes a bit raw, like it wasn't cooked long enough, and it could use a little salt. If you like eating tomatoes right out of the garden, this might be for you. There's also a fairly noticeable carrot flavor — not bad, necessarily.

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Eggs might be a breakfast staple, but with this vegan omelet recipe from TikTok user @getwasteed, they don’t have to be. This recipe relies on tofu, non-dairy milk, chickpea flour, tapioca starch, black salt, ground turmeric, black pepper, and kosher salt to get the same eggy texture and flavor as a standard omelet.

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