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It's easy to make lots and lots of these cream-cheese-based rounds: Simply use extra-large tortillas and roll them up with the smooth and crunchy filling.
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A sweet corn succotash salad with a tangy barbeque vinaigrette: the perfect side dish for a picnic.
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Chef John's recipe for potato pancakes topped with seared scallops and roasted red peppers is great as an appetizer or main dish!
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Double decker tostadas with ground beef, red bell pepper, Mexican rice, and your favorite additions make a quick and easily customizable family dinner.
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This picnic salad with quinoa, pepper, black beans, and onion can be served either hot or cold, making it a great picnic item.
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Hollowed-out zucchini halves are filled with a mixture of ground beef, bell pepper, and bread crumbs in a tomato sauce, all topped with cheese in this fun recipe.
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A great fall or winter side dish, this also can be served as a vegetarian main course.
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Broccoli and cranberry salad gets a new spicy twist thanks to curry powder and cayenne pepper added to the creamy dressing.
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A tropical twist on the Waldorf Salad! Turkey breast and pineapple are tossed with crisp celery, red bell pepper, and green onion, finished with a creamy curried mango dressing.
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Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.
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Envision a thick taco brimming with chopped tomatoes, ground beef, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate overnight and enjoy.
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Chickpeas (garbanzo beans), turnips, and corn combine in this warming meal. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!