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A quick vinaigrette dresses this salad of mixed greens, baby cucumbers, and strawberries.
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A healthy Israeli couscous salad recipe with roasted cherry tomatoes, Parmesan, and lemon vinaigrette.
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I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.
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A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired.
cooking.nytimes.com
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop They have a nice texture and a wholesome, grainy flavor Better yet, your child will get lots of fruit in each muffin.
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Get Angel Food Cake with Mixed Berries Recipe from Food Network
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A hint of anise brings out the flavors of the berries.
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This orange and grapefruit citrus salad with tangy feta cheese and toasted walnuts is a bright and fresh addition to a light summer meal.
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Get Kale Chips Recipe from Food Network
Ingredients: kale, mexican oregano, za atar
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An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
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Not all Halloween-party food has to be in a scary shape or color -- some dishes hint more subtly at the macabre theme, like these shriveled baby potatoes.
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Tender, chewy barley is mixed with extra-virgin olive oil, fresh corn, cherry tomatoes, lemon, and mixed greens in this hearty summer salad.