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This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Deep-Dish Vegan Apple Pie Recipe from Food Network
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Get Spring Shells and Cheese Recipe from Food Network
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This tabbouleh recipe, with bulgur, tomatoes, and parsley, is one of the most popular Mediterranean salads.
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Get Pumpkin-Cranberry Cheesecake Recipe from Food Network
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This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it's ready for a summer picnic!
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Toss spaghetti or your favorite pasta with this spicy golden sauce of diced chicken, coconut milk, and red bell pepper, and garnish with chopped cilantro and lemon slices.
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Get Yogurt Braised Leg of Lamb Recipe from Food Network
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Get Chicken and Arugula Pita Pockets Recipe from Food Network
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I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing...