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Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
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Mushrooms, salad greens, chopped pecans, and lots and lots of fresh, sliced strawberries are all dressed with a poppy seed dressing in this fabulous taste sensation. Makes eight generous servings.
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Get Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad Recipe from Food Network
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Tossing crunchy apples, crisp turkey bacon, and Mandarin oranges with honey Dijon dressing makes for a wonderfully refreshing salad!
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Sweet and earthy roasted beets team up with crunchy toasted walnuts and creamy goat cheese to make a warm salad for a delightful fall lunch or side dish.
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Assorted crackers, nuts and pretzels tossed with butter flavor popcorn oil and ranch dressing mix.
cooking.nytimes.com
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
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This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
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It's about that thyme for chicken and mushrooms.
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This creamy chicken and pasta casserole is easy to make and will please the whole family.
cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.