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Get Cherry Tomato Salad With Buttermilk-Basil Dressing Recipe from Food Network
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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A simple recipe for spicy Thai pickles made with cucumbers, vinegar, shallots, and Thai chiles to serve with chicken satay and peanut sauce.
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With a warm sherry vinaigrette, spinach, pumpkin seeds, shallots, and ricotta salata.
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This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Combine potatoes, Brussels sprouts, rainbow carrots, cauliflower, red beets, and shallots in this colorful and delicious roasted vegetable side dish.
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.
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A rich crab and fontina cheese stuffed mushrooms appetizer recipe.
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
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Make your favorite green bean casserole even better, with bacon and cheese. No need to wait for a holiday--any day of the week will work!
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Get Make-Ahead Green Bean Casserole Recipe from Food Network