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Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl in this Buddha bowl recipe.
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Get Pan Perdu with White Truffle Recipe from Food Network
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Everyone loves chocolate and peanut butter together, right? Make these protein-filled snack balls for a tasty after-school snack during and after back-to-school season.
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This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
cooking.nytimes.com
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus The salad tastes best at room temperature.
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream
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My sister got this recipe from a restaurant in Ohio and all our family loves it. This is very spicy, and needs time to blend flavors.
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Smashed cucumbers release different flavor compounds. Chef John's salad is a great summer side dish and pairs perfectly with grilled meat or seafood.
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Make your own granola to take with you on the trail. This snack is packed with cranberries, pecans, and chocolate covered peanuts.