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Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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These easy-to-make mini pizzas with olive slices for eyes and string cheese for mummy wrap are perfect for your trick or treaters before they head out the door!
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.
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Get 7-Spice Garlic BBQ Short Ribs Recipe from Food Network