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This salad is the epitome of summer in a bowl.
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This Lebanese version of traditional lentil soup with spinach is seasoned with mint and lemon juice. It's traditionally served with toasted French bread for dipping.
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Small leaves of Bibb lettuce are topped with watermelon balls, crumbled feta cheese, and toasted cashews in Chef John's sweet, salty, crunchy salad.
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The bun vs. crust battle is on.
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
cooking.nytimes.com
I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Yogurt Based Sauces Recipe from Food Network
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This dish combines the comfort of potatoes, the warmth of spices, and the crunch of fresh snow peas.
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Get Waikiki Cocktail Recipe from Food Network