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I shared this potato salad with Kris, Michelle, Emily, Nicole, and my father-in-law, Bob; and the reaction was unanimous-"Oh Wow! I could eat this salad every...
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Gluten Free and Grain Free Vanilla Cupcakes with Vegan Chocolate Frosting
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For a simple, impressive, and downright delicious soup, you just can’t go past this creamy cauliflower blend. I never tell people what is in it, cause it is so...
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This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe...
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This tropical vegan mug cake is made with fresh pineapple, banana, coconut cream, and mint for anyone who prefers a chocolate-free mug cake.
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I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing...
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A layer of strawberry jam is sandwiched between a buttery almond topping and brown sugar crust, creating a sweet and delicate cookie bar.
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Plenty of garlic, fresh parsley, oregano, and thyme flavor grilled chickens cooked with cans of beer.
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A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
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Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.
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As a slight twist on a traditional clam recipe, try Chef Donald Link's spicier (but equally simple) version, which gives the clams a big kick of flavor from cooking in beer with chili flakes and salami.
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Not that you need more reasons to eat avocados.