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A whole roasted chicken recipe made with an Indian-inspired marinade.
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Pork chops, brined overnight in a salt sugar solution, seared and served with parsley lemon garlic gremolata
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Balsamic and herb quinoa salad with fresh mozzarella cheese, almonds, and lima beans is a hearty side dish or lunch.
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A fun, healthy Buffalo cauliflower recipe with blue cheese dressing.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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