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Tender cheese tortellini, crunchy red and green bell pepper strips, cooked chicken breast, feta cheese, and black olives comprise this hearty Greek-style salad. It's topped with a tangy dressing made with olive oil, lemon zest, walnuts, and honey.
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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
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A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course.
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Branch out from standard BBQ pulled pork dinner dishes with these Asian flavors, easily cooked to perfection in your Instant Pot®.
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This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
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Hard-boiled eggs top this simple tuna pasta salad that's coated in a lemon juice, honey, and mayo dressing.
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Get Pecan Squares Recipe from Food Network
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The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon These simple and delicious counterpoints make a great stew.
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Get Karythopitta: Walnut Cake Recipe from Food Network
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Ezekiel bread is named after Ezekiel, who lived on it while he was in the desert for two years. It is supposed to be nutritionally complete.
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Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender It's best scooped straight from the machine, when it has the satiny-chewy texture of soft serve If you do want to make it ahead, you can return it to the freezer for up to a week, then let it sit at room temperature for 20 minutes before serving.
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Get Korean Grilled Chicken Recipe from Food Network