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This is a refreshing soup of cucumbers simmered in chicken broth with scallions, farina and tarragon, pureed and combined with sour cream. Serve hot or cold.
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A recipe for wild Alaskan salmon fillets dry-rubbed with sumac, seared, and topped with a chunky plum tomato vinaigrette, served with roasted kohlrabi.
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This salad is the epitome of summer in a bowl.
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Quick and easy! Chicken thighs baked with cherry tomatoes, garlic, and rosemary.
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Get Walnut Stuffed Cherry Tomato Halves Recipe from Food Network
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Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.
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Created by Max Scherff at The Fairmont San Francisco, Max's Hot Apple Pie has all the hallmark flavors of this holiday dessert and no baking required.
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Mango, strawberries, and sweetened dried cranberries are a vibrant addition to mixed greens tossed with an oil and balsamic vinegar dressing.
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Asparagus and mandarin oranges are tossed in a simple balsamic reduction creating a quick and easy salad.
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Gluten-free pie crust that tastes very close to the traditional wheat-based crust is easily made with white rice flour, brown rice flour, and arrowroot starch.
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Ever had branzino? Either way, you'll love it grilled! Buy the whole fish, grill it, and serve it topped with a rosemary vinaigrette. (Best substitutes are walleye, Pacific rock cod, or a large Atlantic black sea bass.)
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This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.