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Get Drunken Cabbage Recipe from Food Network
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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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Sliced rare roast beef from the deli counter turns pasta salad into dinner. Sweet balsamic vinegar balances the slightly bitter greens, and shavings of Parmesan cheese on top are a deliciously stylish garnish.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes The dish is simple, sweet with tarragon, and very quickly made You must serve it right away or the ricotta will stiffen.
Ingredients: gluten, peas, garlic, tarragon, parmesan
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The sweet, the savory, and the spicy join in this unusual and delicious dish. To be tender, flank steak needs to cook either fast and hot or long and slow. Here the method is a brief broil.
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Peppery arugula adds a distinctive bite to this appealing dish, but if arugula is unavailable, you can substitute watercress with similar results.
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Comfort in a bowl—with plenty of Parm.
Ingredients: cocktails, alcohol, soups, chocolate
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This recipe is by Alice Hart and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Salmon simmers with olive oil, fresh asparagus, garlic, and a hint of lemon, then is served with penne pasta and a rich and creamy Parmesan cheese sauce.
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Get Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches Recipe from Food Network
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Pick your favorite type of berries, and enjoy them baked with oats and wheat germ in these moist muffins!