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This refreshing lemon-basil quinoa salad is sure to be a crowd-pleaser at your next gathering.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fire roasted tomatoes, fajita seasoning, and seasoned black beans give this quick and delicious soup a cooked all day flavor.
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Halloween partygoers will get a treat from this truly delicious cheese ball with a spooky look.
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Use Mexican-style stewed tomatoes for extra flavor and rotisserie-roasted chicken for extra ease in this chicken and black bean chili recipe.
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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.
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This fruity and spicy salsa is yummy on just about everything, or simply enjoyed with tortilla chips.
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This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.
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Add any variety of vegetables to this simple shrimp pasta salad for a nutritious summer picnic meal that's easy to make ahead of time.
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Tired of the same old salad? Try this flavorful main dish salad that features tender shrimp flavored with lime and garlic...it's light, refreshing, and a great change of pace.
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By using low-fat cheeses, no-fat-added refried beans, and increasing the amount of peppers, this is a healthier version of everyone's favorite seven layer dip. Great for football parties.
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.