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Using canned beans and tomatoes helps make a quick Italian-style soup featuring spinach and chicken sausage in this fairly simple recipe.
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Thinly sliced eggplant is lightly fried, then stuffed with a spinach and cheese mixture and baked with pasta sauce and mozzarella cheese.
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Warm Beef Tri-Tip Salad Recipe from Food Network
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