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A vanilla ice cream pie with a homemade graham cracker crust is layered with fresh blueberries and strawberries for a delicious red, white and blue holiday dessert.
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Light, sweet shrimp and fresh broccoli make a healthy topping for fettuccine pasta.
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
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This recipe is by Merrill Stubbs. Tell us what you think of it at The New York Times - Dining - Food.
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A simple recipe for a refreshing white wine cocktail with Aperol, orange bitters, and a lemon twist.
Ingredients: dry white wine, aperol, orange, lemon
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Vegetarian lettuce wraps are filled with tofu, cucumber, radishes, water chestnuts, and tomatoes. Great for a light appetizer!
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.
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Tender, chewy barley is mixed with extra-virgin olive oil, fresh corn, cherry tomatoes, lemon, and mixed greens in this hearty summer salad.
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Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
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With little effort, you'll get big applause for 15-minute pork chops and rice.
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Jerusalem artichokes, also known as sunchokes, can be roasted with a coating of olive oil for a tasty snack.
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Get Sauteed Beet Greens Recipe from Food Network