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Get Green Herb Pancakes with Ricotta and Red Chile Oil Recipe from Food Network
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Get Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette Recipe from Food Network
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Get Fried Green Tomato and Crab Salad with Sumac Vinaigrette Recipe from Food Network
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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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This lentil recipe served with goat cheese crostini combines French lentils with tomatoes, fennel, and frisée.
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Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.