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Vegetarian and gluten free but with zero compromise on flavor, it's sunshine on a plate. Get the recipe from Dish.
This fruity breakfast pizza pairs a granola crust with soaked coconut and fruit for a simple, sweet, endlessly customizable treat. Get the recipe from Grok Grub.
Topped with pomegranate salsa, this color explosion can be served as meal or cut into smaller pieces and served as an appetizer. Get the recipe from Half Baked Harvest
Vibrant magenta beet pesto under thin, layered slices of golden beets topped with mozzarella and goat cheese. The perfect circle of beautiful, rose-colored gooeyness. Get the recipe from Aloha.
Moroccan pesto is made from roasted garlic, cilantro, parsley and mint. It’s like a flavor bomb and it’s awesome. Get the recipe from Half Baked Harvest.
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