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This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe was inspired by the tableside version prepared at Rosa Mexicano. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
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This light and refreshing avocado dip is made with several green food items.
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Blueberries, mint, avocado, and orange juice are blended together for a refreshing smoothie that is vegan and gluten free.
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Avocado and banana blend with chocolate chips to create an easy chocolate pudding Popsicle® that will delight kids and parents alike.
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A tasty mollete con chorizo y salsa tricolor breakfast sandwich recipe.
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Consider this an alternative breakfast burrito.
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Use ripe avocado instead of mayonnaise to make these green-tinted deviled eggs with a mild, nutty flavor.
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The last rays of sunshine were tinting the fallen leaves and we'd grabbed a couple of days to hide out at the cottage and watch Obama win. With barely any ingredients...
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Get Veggie Benedict with Hollandaise Sauce Recipe from Food Network