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My family begs for these treats every year! The holidays just wouldn't be the same without them.
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Pine nuts are a special treat in any salad, but the other ingredients are swell too - tomatoes, spring onions and black and green olives. It 's tossed with vinaigrette and chilled.
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Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.
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Get Spinach Pie Recipe from Food Network
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After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.
cooking.nytimes.com
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
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Get Ragu Alla Napoletana Recipe from Food Network
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Make this shaved asparagus salad recipe when asparagus season peaks: Thin slices of raw asparagus are coated in a lemon vinaigrette.
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Get Pesto Recipe from Food Network
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Coconut milk, coconut flour, macadamia nuts, and overripe bananas are a special combination in this Hawaiian-inspired banana bread recipe that makes 3 loaves.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta.