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My inspiration for this recipe came from wanting to bring something to my church breakfast that was simple and delicious. I was looking for something with a finished...
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This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
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In this recipe, leftover Thanksgiving turkey is mixed with mayo, apples, walnuts, and grapes into an easy, hearty salad.
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Mondays are best with this monster fattoush-inspired salad.
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Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley.
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A quick, fresh corn and black bean salsa gives turkey sausages a spicy flair.
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Canned chickpeas are delicious when mashed with garlic, lemon, olive oil, and parsley. Serve them with grilled shrimp and pitas for a quick Greek-inspired warm-weather dish.
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Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
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Chicken breasts get a savory coating flavored with Parmesan cheese, then are quickly pan fried and served with a light lemon-sherry sauce with a hint of garlic.
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Here's a flavorful sandwich twist on a classic salad that's a good source of both calcium from the cheese and vitamin A from the lettuce.
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This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!