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www.allrecipes.com
Button mushrooms and peas are the final ingredients added to this low-fat rosemary seasoned stew. Serve as is or over cooked noodles.
www.allrecipes.com
Using both carrot and zucchini gives this tasty 3-layer cake covered in walnut cream cheese frosting extra moisture and a unique flavor.
www.allrecipes.com
Spinach and artichokes mingle in a creamy and cheesy sauce for a tasty dip.
www.delish.com
Replace the usual green bell peppers with yellow ones for more than twice the vitamin C.
www.chowhound.com
This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
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In this version of the Iranian-Jewish classic, the duck breasts are cooked separate from the sauce.
www.simplyrecipes.com
Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
www.simplyrecipes.com
This classic Chinese Broccoli Beef Stir Fry recipe only 30 minutes from start to finish! Crisp-tender broccoli and tender steak, all decked out in a savory sauce. Serve with rice.
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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Orange-juice-marinated eggplant grilled and stuffed into ciabatta with goat cheese, grilled bell pepper, and spinach.
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This chole masala recipe is filled with spicy serrano chiles and chickpeas topped with sweet pomegranate molasses.