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cooking.nytimes.com
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
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Cranberry glazed meatballs with lean ground turkey, thyme, fennel seeds, ricotta, glazed with a spicy-sweet ruby red cranberry sauce.
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Key limes and white chocolate make a great pair, doubly so when they meet in cheesecake, because everybody loves cheesecake!
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It's a wonderful combination of creamed corn, broccoli and cheese all baked together for a delicious side dish.
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Don't heat up the house when you want to bake a blackberry brioche bread pudding in the summertime - make a package and pop it on the grill.
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Put an Italian spin on this traditional Asian dish with bibb lettuce filled with fresh antipasto made from Margherita® Pepperoni, artichoke hearts, roasted red peppers, capers and your favorite Italian cheese.
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Minced clams mixed with butter, onions, parsley, and bread crumbs, spooned into half clam shells and baked. Quahog Stuffies recipe.
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Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
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Cheddar cheese, mayonnaise, mustard, and curry powder make a creamy topping for steamed cauliflower.
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Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.
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Caramelized onions add a sweet note to the red chard, and capers and kalamata olives a salty bite in this simple dish.
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Hot chocolate truffles are made with NILLA® wafers, dark chocolate cocoa mix, pudding, Reddi-wip and marshmallows rolled and coated with melted white morsels.