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This recipe is by Joan Nathan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a super tangy mustard seed vinaigrette, fresh scallions and celery.
cooking.nytimes.com
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
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Almond flour keeps these quick and easy chocolate chip cookies gluten-free, while extra-virgin coconut oil keeps them moist and flavorful.
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Lighten your morning cup of coffee with this delicious non-dairy, gluten-free, vegan creamer made with coconut milk, coconut oil, and almond milk.
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A cheesecake that tastes just like an Almond Joy.
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Pound cake, fresh fruit, mango puree, and coconut pudding are layered in this tropical mango trifle topped with swirls of whipped cream.
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