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Almond butter, almond flour, and dark chocolate chips come together in these gluten-free chocolate chip cookies that are paleo-friendly.
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Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.
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A simple side salad of slightly bitter escarole and warm sautéed mushrooms.
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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Maple syrup and flavoring give an extra burst of maple in this granola with oats, pecans, and walnuts.
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Get your daily fruits and vegetables and fuel up your body with a different color smoothie every day of the week. Variations are in notes.
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It's lime time.
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This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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To get the most from a marinade, slash the skin and meat so the flavors can seep in.
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An alternative cream cheese frosting without powdered sugar that features brown sugar, honey, and butter, whipped in a jiffy to sweet perfection.