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Baby arugula and prosciutto tossed with a balsamic vinaigrette dressing are topped with a creamy ball of fresh burrata, avocado slices and chopped Roma tomatoes for this quick lunch salad.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You won't find these at your favorite burger joint. This unique way to make a cheeseburger is sure to be a hit.
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Make simmered black-eyed peas with tomatoes, traditionally served with pink rice, as a Southern side dish at Passover. With a simple collection of ingredients...
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Get Bloody Mary Recipe from Food Network
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A simple tomato sauce for creating instant pizza snacks! Just spread over warm French bread or use as a dip for bread sticks. Melt some cheese on top to complete the pizza experience.
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This recipe is by Jonathan Reynolds and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: beef, turkey, egg, tomato relish, salt
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The perfect cross between a berry muffin and a jelly doughnut—minus the dairy.
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Get George and the Dragon's Bacon Onion Dip Recipe from Food Network
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Divvies Bakery in South Salem, N.Y., is famous for its peanut-free, tree nut-free, milk-free and egg-free products The bakery, founded by Lori Sandler, whose son Benjamin was diagnosed with severe food allergies, sells its allergen-free baked goods online and through retailers, and many of its recipes can be found in “The Divvies Bakery Cookbook: No Nuts No Eggs
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Get Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil Recipe from Food Network