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Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible.
cooking.nytimes.com
This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is -- simply delicious.
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Thinly sliced apples and greens with a sweet-tangy honey-Dijon dressing.
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Get Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples Recipe from Food Network
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Get Baked Fontina Recipe from Food Network
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Get Chicken Marsala Recipe from Food Network