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More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
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Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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Roasting gives broccoli a nutty flavor and the ancho butter gives it a kick.
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As a slight twist on a traditional clam recipe, try Chef Donald Link's spicier (but equally simple) version, which gives the clams a big kick of flavor from cooking in beer with chili flakes and salami.
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Red onions are transformed into something marvelous when baked with a fragrant sage pesto, courtesy of The Spotted Pig's April Bloomfield.
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Get Thai-Style Basil Shrimp with Basil-Coconut Rice Recipe from Food Network
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Try this recipe for Spanish yellow rice with fresh veggies for a side dish that everyone will love.
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Soy sauce and sesame oil provide a rich glaze for chicken wings. A complete meal can be made of this appetizer, simply by adding your favorite vegetables.
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This vegan Spanish rice recipe is quick and easy, combining hearty brown rice and the perfect amount of spice for a 1-pot weeknight dinner.
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A collection of vegan replacements for cream cheese, margarine, sour cream, and mozzarella cheese blend with nutritional yeast to give a vegan-friendly Alfredo-style sauce for your pasta.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.