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Before I put this salad together, I could imagine how it would feel and taste in my mouth: the juicy, sweet oranges playing against the crisp, pungent radishes The combination was inspired by an orange, radish and carrot salad in Sally Butcher’s charming book “Salmagundi: A Celebration of Salads From Around the World.” The salad is a showcase for citrus, which is in season in California Navels are particularly good right now, both the regular variety and the darker pink-fleshed Cara Cara oranges that taste like a cross between an orange and a pink grapefruit
cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple and filling recipe. The cool and spicy avocado topping is a pleasant contrast to the hot sweet yams.
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A Southwestern-style recipe for sweetcorn cakes with avocado salsa
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The best lobster rolls are homemade.
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Seared salmon is tossed with campanelle pasta, stone-ground mustard, sugar snap peas, and lemon juice in this fresh, bright spring salad.
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Get Winter Sangria Recipe from Food Network
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This blackberry chiffon pie recipe fills a vanilla wafer crust with airy blackberry-lime chiffon that is topped with whipped cream and fresh berries.
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Get Tabbouleh and Chick Pea Salad Recipe from Food Network
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Get Calamari, Tomato and Caper Salad Recipe from Food Network
cooking.nytimes.com
Tomato-corn salsa is substantial, almost like a salad These light, fresh tacos make a wonderful summer meal.
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Grilled marinated chicken breasts are served with a delightful orange-tamarind glaze for a chicken dinner that's a bit different.