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Hello, I am looking for recipes that are good to make when I need to take a dish (e.g., new mom). I would like it to be delicious of course and easy to do of course ;-)<br>
Thanks.
 

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Fruit salad or pasta salad would be mostly prep-ahead (easy) and tend to be popular.<br><br>
Or, how about a hot spinach-artichoke dip,<br>
or a hot, layered bean dip with tortilla chips?<br><br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> ,<br>
alsoSarah
 

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My dh often takes a lentil/chickpea soup. His recipe is similar to, but not exactly the same as, <a href="http://www.epicurious.com/run/recipe/view?id=104356&kw=soup+moroccan&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=soup+moroccan" target="_blank">this one.</a> He doesn't use chicken broth, parsley or noodles. I like it with noodles though, it's traditional and good.<br><br>
(no, my dh isn't Moroccan, he's from upstate NY, but this is still one of his signature dishes.)
 

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Stuffed Shells:<br><br>
Boil large pasta shells until al dente, strain, rinse, and set aside<br><br>
Mix stuffing:<br>
ricotta cheese or mashed firm silken tofu<br>
a few cloves of garlic, crushed<br>
several sprigs of parsley, minced<br>
2 Tbsps rosemary leaves<br>
5-10 mushrooms, sauteed in olive oil, then minced (optional)<br>
2 Tbsps parmesan (dairy or soy)<br><br>
lightly oil bottom of baking dish<br>
cover bottom of dish w/ marinara sauce<br>
stuff each shell w/ stuffing mixture and place in dish<br>
drizle marinara sauce over shells<br>
top with shredded mozzerella~ dairy or soy<br><br>
cover w/ foil and bake at 375 for 20 min, remove foil and bake for an additional 5-10 minutes.<br>
************************************************** *******<br><br>
Japanese Soba Noodle Salad<br><br>
Boil 1 package of Soba (buckwheat) noodles<br>
strain<br>
mix in 3/4 cup shredded carrots<br>
1/2 cup cooked sweet peas<br>
1/4 cup soaked and prepared hijiki seaweed<br>
3-5 shitake mushrooms, sauteed, and sliced<br>
3 Tbsp toasted sesame oil<br>
2 Tbsp mirin<br>
3 Tbsp tamari<br>
2 Tbsp toasted sesame seeds<br><br>
mix well, refrigerate, serve cold<br><br>
8some people like to add a diced hardboiled egg and/or diced ham
 
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