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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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Crispy Cheddar cheese crackers are made easy with just a few simple ingredients. Add red pepper flakes and sesame seeds for a spicy and nutty dimension.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchini noodles are sauteed in creamy butter with a touch of cayenne then topped with Parmigiano Reggiano shavings and toasted pine nuts.
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Simmer round steak with tomatoes, green bell pepper, and onion on the stove top for a tender main dish.
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Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
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Get Guacamole Recipe from Food Network
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
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Get Paella Valenciana Recipe from Food Network
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Get Tuna and Hummus Sandwiches Recipe from Food Network