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The nutty flavor of farro grain balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. If you can't find farro, substitute spelt or wheat berries.
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Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers, and onions. For the recipe here, look for tomatoes that aren't overly ripe, or they will fall apart while baking.
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The flavor of fresh fruit speaks for itself in this simple salad composed of watermelon, cantaloupe, pineapple, blueberries, plums and green and purple grapes.
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Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.
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Strawberries dipped in sweetened cream cheese and colored sugar for an easy, sparkly snack.
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Spice up dinner with this must-taste mix of gingered sirloin, rice, and snaps in less than a half-hour chopsticks are optional.
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This sweet and spicy peanut sauce is made with coconut milk, creamy peanut butter, and thai red curry paste.
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This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This stir-fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with steamed rice, or fried noodles can be mixed through the stir fry for a bit of extra crunch.
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