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Get Swiss Chard Recipe from Food Network
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This recipe is by Steven Raichlen and takes 60 to 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy (and of course gluten-free) kale salad is delicious anytime of year, though perfect right now as we approach the end of citrus season. http...
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Enjoy this Red Onion Tart with Blue Cheese recipe with ingredients and easy step-by-step directions from Chowhound.
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Sugar, flour, vinegar, eggs, and water are cooked until thick, and then butter and lemon extract are stirred in. This velvety filling is poured into a baked crust and chilled before serving. Top with whipped cream if desired.
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For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.
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Get Grilled Baby Eggplant with Balsamic Glaze Recipe from Food Network
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Enjoy this Roasted rack of lamb with fresh mint balsamic vinaigrette recipe recipe with ingredients and easy step-by-step directions from Chowhound.
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Pan seared flat iron steaks are served with mushrooms and shallots in a balsamic red wine sauce. I like these steaks because they are tender, but not so lean that they get tough if you over cook them.
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Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness.
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.