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I think it was about 4 years ago my friend bought several butternut squash at a farmers market. Her husband asked her to get 10 zuchinnis for a dish, instead...
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A creamy green bean casserole with bacon and toasted almonds is topped with a crispy crust in this crowd-pleasing Thanksgiving side dish.
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These mini tacos with refried beans and cheese are cooked in the air fryer. They turn out crispy on the outside and soft and cheesy on the inside.
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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They say that if your plate is full of colors, you're doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with...
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Get Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes") Recipe from Food Network
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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Get Seared Snapper with Vidalia Onions and Bean Ragout Recipe from Food Network
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Here's a three-bean salad with fresh veggies tossed in a red wine vinaigrette with herbs and seasonings. Prep time is quick, then chill before serving. With a loaf of crusty bread, this salad is a meal in itself. Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.
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Comforting, hearty, meaty, and savory, this three-bean hot dish is perfect for potlucks, and it's easy to keep warm in the slow cooker.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.