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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
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Ground porcini mushrooms add a meaty flavor to this veggie burger.
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Get 3-Bean Salad with Lemon Vinaigrette Recipe from Food Network
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Get Spatchcocked Cornish Hen with Mashed Potatoes Recipe from Food Network
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Ancho chiles are blended with tomatoes, onion, and garlic in this easy recipe for salsa roja, a great addition to enchiladas or tacos.
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Get Fritto Misto Recipe from Food Network
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Grilled asparagus with fresh eggs, black olives, and shaved dry Jack cheese makes an enticing spring appetizer.
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Fresh tuna steaks are first rubbed with a bold blend of spices, then seared to a delicious medium-rare.
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This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.
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This twist on jasmine rice makes a full-flavored side dish.
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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.