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This recipe is by Melissa Clark and takes 20 minutes, plus at least 4 1/2 hours’ marinating and roasting. Tell us what you think of it at The New York Times - Dining - Food.
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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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Get Roasted Whole Black Bass Recipe from Food Network
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Get Snapper with Kale-Orange Salad Recipe from Food Network
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Baby carrots are simmered in a sweet sauce of orange juice, brown sugar and butter.
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This savory quinoa dish with carrots, mushrooms, and baby kale is a quick and easy one-pot vegetarian meal that's hearty and satisfying.
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
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The classic pairing of beets and goat cheese gets a peppery twist with the addition of watercress and radishes. Creamy avocado and acidic red wine vinegar help round out the flavors in this salad.
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A traditional blend of herbs found in French, and especially Provençal, cooking.
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This easy, bright salad perks up roast chicken or other simple meal. Try adding strips of grilled chicken for a meal on its own!
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Spice up your morning by adding jalapeno pepper to your green smoothie for a refreshing on-the-go breakfast.