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Tortellini and marinated artichoke hearts are tossed in a creamy, reduced-fat dressing that is a quick and easy dinner or picnic side dish.
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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
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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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This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese.
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Dill adds fresh flavor to this cured fish.
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Save a few bucks by making your own dry rub for pork from items you likely already have in your spice cabinet plus ground dried chipotle pepper.
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A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
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These blueberry muffins with applesauce, almond milk, and almond flour are the perfect treat for those with egg and dairy allergies.
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Chicken breast strips are marinated in Mexican-inspired flavorings and grilled for a tasty and simple fajita-style meal that can be served with other fajita ingredients, like cooked green bell pepper with white or yellow onions, jalapeno slaw, and homemade salsa.