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Start your hot-weather meal with this easy, intriguing variation on the classic tomato cold soup.
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Heirloom potato salad with a light vinaigrette.
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Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
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Get Mashed Potatoes and Rutabaga with Lemon Recipe from Food Network
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Get Prosciutto-Wrapped Crudite Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beautiful Leftover Roasted Veg Bruschetta Recipe from Food Network
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Get Turkey Burgers With Orange Mustard Glaze Recipe from Food Network
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Get Bacon Fried Rice Recipe from Food Network