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This recipe is by Alice Hart and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: honey, figs, butter, thyme
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A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own.
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Mini pommes Anna, thin slices of potatoes layered into flowers and roasted in a pool of rosemary butter, will be a hit at Thanksgiving.
Ingredients: butter, salt, rosemary, yukon gold
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Mint lends a refreshing flavor to this watermelon and Greek yogurt smoothie.
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Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!