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This recipe is by Melissa Clark and takes 1 hour 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
This recipe is by Steven Stern and takes 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad. Tell us what you think of it at The New York Times - Dining - Food.
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This spicy Thai-inspired vegan recipe has quinoa mixed together with coconut milk, broccoli, carrots, tofu, and a lime and Sriracha dressing.
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