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This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish.
cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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Green beans are quickly steamed to tenderness, then mixed with sweet caramelized shallots, red bell pepper, and toasted almonds.
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A recipe for ranch-style beans with the Tex-Mex flavors of cumin, chili powder, ancho chiles, jalapeño, and a smoky ham hock.
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This is my take on a terrific meal I enjoyed at the Kitchen Table in Richmond, Vermont.
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Get Cilantro-Crusted Arctic Char with Green Beans Recipe from Food Network
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This is an old, old recipe that has been in the family for years. The origin is unknown. Recipe uses very little sugar in it and is rolled in superfine sugar to sweeten.
Ingredients: butter, flour, walnuts, salt, vanilla, sugar
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Substitute coconut flour for all-purpose flour to make gluten-free coconut crepes. Roll crepes around your favorite filling and sprinkle confectioners' sugar over the top!
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Meringue Peaks Recipe from Food Network
Ingredients: egg whites, sugar, vanilla
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Vanilla ice cream is blended with coffee and cocoa. Pour into a glass and enjoy!