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Get Grilled Chicken Breast with Marinated Cherry Tomato Salad Recipe from Food Network
cooking.nytimes.com
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes
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Lime juice and cider vinegar balance the sweetness of the tomatoes, onion, mango, and sugar in this salsa recipe.
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This summer picnic-salad recipe mixes corn, tomato, and avocado in a simple lime dressing for a delicious side dish or dip for chips.
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This dish combines the complementary colors and flavors of avocado, lime, green onion, tomato, garlic and cilantro with chili. The whole lot is dressed over a bed of pasta to complete the meal.
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Your fresh carrots never tasted better than they will in this vegan soup, lightly and warmly spiced with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.
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Pitas stuffed with this spicy grilled lamb will make your mouth water! Serve with fresh greens and tzaziki sauce.
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You can fill your freezer with homemade dumplings stuffed with pork, napa cabbage, and cilantro using this recipe from a Taiwanese cook.
cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, this creamy shake was inspired by a particularly delicious avocado shaved ice.
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This is a quick and easy recipe for a homemade creamy fiesta-style salad dressing that also works as a dip.