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Light Mediterranean flavors of toasted almonds and lemon peel flavor this cold pasta salad that features Israeli (pearl) couscous.
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An easy, delicious soup made with shrimp stock, straw mushrooms, and citrus zest. Leftovers freeze well.
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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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Persimmons are simmered with sugar, lemon juice, and lemon zest in this quick and easy recipe for a unique homemade jam without pectin.
Ingredients: persimmon, sugar, lemon juice, lemon
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Get Slow-Grilled Chipotle Chicken Recipe from Food Network
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Lemon zest and fresh chives flavor this easy, buttery drop-biscuit recipe.
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Avocado toast, made with Meyer lemon juice and zest, is topped with chia seeds for a hearty, vegan snack or lunch that is quick and easy.
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Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.
Ingredients: olive oil, okra, garlic, cashews, lime
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Get Rum Chica Rum Chicken Recipe from Food Network
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Chocolate lime cookies with crunchy cocoa nibs, perfect for dipping in lemonade.
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Get Cranberry Relish Recipe from Food Network
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Orange juice and zest really emphasize the fruity quality of this cranberry-nut bread.