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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
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Get Vegan Vanilla Ice Cream Recipe from Food Network
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Zucchini is the basis for these delicious muffins. Sunflower seeds add a nice texture.
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Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.
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A frozen whiskey-lemonade slush topped with ginger ale. Perfect for hot weather.
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At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.
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An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.
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Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
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A whole orange is boiled and pureed into this unique almond cake that comes together easily in a food processor.
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Get South Dakota Honey Sunflower Vanilla Ice Cream Recipe from Food Network
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They're mini, so eat as many as you want.