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Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.
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A classic French ham and cheese savory quick bread recipe.
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This creamy morel mushroom sauce recipe will help you usher in spring. Serve it over crunchy toasts.
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Sauteed tempeh, bulgur, and roasted vegetables are topped with a homemade orange-curry dressing and pepitas in this vegetarian Buddha bowl.
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Banana pieces and black beans are cooked in a sauce of coconut milk, lime juice, and honey in this quick and easy vegetarian dish.
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Coconut milk, mango, and orange juice blend together into a quick and tropical-tasting smoothie. Top with whipped cream and a sprinkling of chocolate if you like.
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These easy raw vegan gingerbread cookie balls, made with almond flour, oats, and dates are also gluten free, and taste just like Christmas.
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Two flavors of rum combine with pineapple juice and orange juice to make a yummy, fruity drink.