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All your favorite raw vegetables are topped with zesty beans, cool ranch dressing, and crunchy, cheesy chips.
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Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar, and olive oil and then pureeing the mixture.
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This recipe is made with tomatoes, onions, peppers, wine, and seasonings.
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A delightful summer pasta salad. Lime-tomato dressing with a jalapeno gives it a kick.
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Beef meatballs simmered in a sauce of brown sugar, lemon and pineapple juice, with chopped green pepper and pineapple chunks. Great served over rice.
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Three types of pasta and in a cheesy sauce with peppers and mushrooms.
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Frozen hash brown potatoes, bacon, and eggs get a trio of cheeses to make an all-American breakfast casserole.
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A cheesy zucchini crust is filled with a beefy tomato sauce, fresh vegetables, and Mozzarella cheese.
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A wonderful, tasty summer stew. My mom always made this for us in the summer - I loved it then and I love it now! Serve topped with freshly grated Parmesan or Romano cheese.
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Get Portuguese-Style Fish Stew Recipe from Food Network
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This cheesy deep-dish quiche is loaded with onion, bell pepper, mushroom, and zucchini.
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These versatile vegetable wraps combine fresh tomatoes, cucumber, green bell peppers, and lettuce with tasty mozzarella cheese and seasoned avocado mayonnaise. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.