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In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
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Get Whole30 Shrimp and Cauliflower Grits Recipe from Food Network
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
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These juicy, meaty lamb chops are sizzled in extra-virgin olive oil with plenty of garlic cloves.
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Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.
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To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves.
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The bright, earthy flavors of this fava bean spread are worth all that shelling.
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When in doubt on how to make any meal, including pizza, more tasty, #putaneggonit.
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Fresh herbs make this buttermilk salad dressing a standout!
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This tangy topping is a perfect accompaniment for all kinds of soups.