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A mix of Swiss cheeses and smoked Gouda make a rich fondue, perfect for dipping crusty French bread.
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Gluten-free crepes made with rice flour, almond milk, and tapioca flour are just as good as traditional crepes. Fill with your favorite ingredients!
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Tabbouleh made with whole wheat couscous instead of the traditional bulgur is a new twist for this refreshing salad.
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A big wrap is stuffed full of basil-flavored tuna salad and topped with savory provolone cheese and Greek olives.
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Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.
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This chicken breast marinated in a savory yogurt can be served in shawarma sandwiches for lunch or as an entree at a Lebanese dinner.
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A shortbread crust forms the base for this lemon-flavored cheesecake with a homemade blueberry topping.
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Get Arugula-Prosciutto Pizza Recipe from Food Network
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Tuna seasoned with lemon and fresh herbs is coated with bread crumbs and fried into crispy golden croquettes in this Spanish-inspired recipe.
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A homemade cheese spread with fresh herbs turns a sandwich of roast turkey on whole wheat into something special.
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Get Cactus Salad Recipe from Food Network
cooking.nytimes.com
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing Two things to remember: 1) A wok should not be limited to Asian stir-fries 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment