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I love to fool around in the kitchen and I came up with this flatbread pizza and my parents love it.
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A marinade for grilled chicken thighs is a little sweet, a little tangy, and a little hot thanks to maple syrup, rice vinegar, and plenty of seasonings. You can use chicken breasts, too.
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken.
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A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.
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Grill up a taste of summer with Chef John's recipe for grilled swordfish bruschetta with cherry tomatoes.
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Collard greens get a smoky flavor from smoked paprika and liquid smoke in this greens side dish great for both vegetarians and meat eaters.
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The rolls can be made at the table by each diner, or ahead of time and stored in the fridge for up to 3 hours.
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A creamy, spicy dressing is served with a bowl of lettuce, corn, olives, and kidney beans in this Mexican-influenced salad idea.
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Get Easy BBQ Short Ribs Recipe from Food Network
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Get Baked Beans Recipe from Food Network