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Crunchy curried kale with bits of tempeh, avocado, and corn tortillas is a tasty and hearty way to introduce your friends and family to vegetarian eating.
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Make pattypan squash as fast as you can, with flash-sautéed ramps and sugar snap peas, then finish it off with a tangle of fresh pea tendrils and a handful of toasted walnuts.
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Potato bread is so full of flavor! With a firm crust and lots of little air pockets, it's the best bread ever for making toast.
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Red and yellow peppers are sauteed with mushrooms, zucchini, and turkey kielbasa for a great-tasting and colorful meal. This light and delicious recipe is my family's favorite! I hope it will be yours too!
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These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!
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These Toasts with Grilled Chicken Livers and Peach Agrodolce come from award-winning chef Thomas Boemer. The livers are soaked in buttermilk with salt, pepper...
cooking.nytimes.com
Asparagus dresses this spring pasta in pastel green Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.
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Get Roasted Grape Tomatoes Recipe from Food Network
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marinated skirt steak, threaded onto skewers and grilled, becomes melt-in-your-mouth tender and delicious, with wonderful caramelized bits!
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.