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The salty chew of prosciutto and pungent bite of red onion enliven creamy white beans in this bruschetta topping.
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Egg salad gets a new twist with the addition of avocado and hot sauce creating a creamy avocado egg salad.
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Fresh green beans get extra heartiness from new potatoes, and extra flavor from bacon, onion, and white balsamic vinegar.
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An elegant sauce of herbs, capers, and garlic.
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Forget heavy, mayonaise-laden pasta salads. This grilled chicken and zucchini version is dressed in a flavorful, yet light lemony vinaigrette.
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Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
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Venison strips are marinated in cumin, marjoram, and oregano for a wild game meat twist on the classic Greek sandwich.
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Quinoa salad made with cucumber, tomatoes, feta cheese, and Italian dressing is an Italian-inspired dish perfect for potlucks or lunch.
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Here is a recipe for an amazing grilled salsa. Great smokey barbecue flavor with a nice amount of heat, but that's only if you add the jalapeno pepper. This goes...
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Green beans tossed in a warm bacon dressing.
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Chard is simply glorious when sautéed with a few well-chosen ingredients.
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This recipe makes a big salad of Romaine lettuce, arugula, and mixed greens tossed with ham, beans, avocado, cucumber, tomato, sweet pepper, and radishes.