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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Orange roughy is a versatile fish, and this simple citrus preparation is an excellent complement to its mild flavor.
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This simple recipe for broccolini involves quickly blanching them and then pan-frying with garlic and a squeeze of lemon juice.
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Potato wedges baked with olive oil and flavored with the spices of garlic powder and paprika.
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This carrot harissa hummus recipe is easy to make. It's made with carrots and harissa for a spicy, smoky twist on the classic hummus favorite.
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Thick and creamy, with no cream, this tastes so much richer than it is I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don’t want to include any dairy.
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This easy recipe for fava bean crostini with pecorino cheese is a perfect appetizer for any springtime party.
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Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
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This light, vinegar-based, herbed potato salad recipe is dressed with a Dijon vinaigrette and plenty of parsley, dill, and tarragon.
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This recipe is by Christine Muhlke and takes 5 hours 15 minutes, plus overnight seasoning. Tell us what you think of it at The New York Times - Dining - Food.