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You get a refreshing combination of sweet, savory, and spicy all in one salsa recipe combining tomato, mango, avocado, and jalapeno pepper.
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With all the flavors of the classic pasta that you love, this baked shrimp scampi dip is unbelievably delicious.
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Black beans and rice, with bell pepper and chili powder, are a Texas-inspired version of beans and rice even meat-eaters will like.
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Marinated mushrooms, bell peppers, and onion are grilled, then served with creamy white goat cheese and luscious avocado in this versatile side dish.
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken breast, sweet potato, baby bella mushroom, and kidney bean stew is a simple, comforting recipe for a hearty weeknight dinner.
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Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.
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Want a delicious carb-free alternative to pasta? There's a squash for that.
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A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.
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This quickly marinated minty salmon is very easy to make and gourmet-delicious. It's perfect when grilled over a hardwood fire, but can easily be cooked in a hot skillet.
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We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator.