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Chicken and strawberries are served over a bed of spinach, sprinkled with almonds and served with a creamy lime dressing.
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Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.
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A dry ranch-style seasoning mix which can be combined with either mayonnaise and buttermilk (for a dressing) or mixed with sour cream, and served as a dip.
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Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.
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A warm, flavorful dish filled with mahi-mahi, fresh fruit and an exotic ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America.
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This recipe is by Melissa Clark and takes 20 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Julia Reed and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chris Kronner created this salad with ingredients from Scribe's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.
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A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
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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.
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Get Corn and Scallion Salad with Cilantro-Mint Dressing Recipe from Food Network
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Get Brick Grilled Baby Squid with Tamarind-Mint Dressing Recipe from Food Network