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Freshen up your grill with this mouthwatering summer salad recipe from Carapelli Extra Virgin Olive Oil. Made for sharing, this salad is savory, sweet and all-together amazing.
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This white chicken chili recipe uses cannellini beans and diced chicken breasts in a chicken broth base.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
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Try this very easy meat sauce over penne pasta when you want a simple meal with a few shortcuts that still has plenty of real homemade flavor.
cooking.nytimes.com
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
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Asparagus pairs well with the fresh, clean flavor of cilantro.
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Denver's famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.
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This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A comforting recipe for Italian-style beef ragu with cheesy polenta.
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Potato salad made with fresh green and red bell peppers, tomato, green olives, and tuna, it's a nice change from mayo based potato salad.
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Get Ricotta-Taleggio Ravioli with Wild Mushroom Sauce Recipe from Food Network
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Get Risotto with Clams Recipe from Food Network