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This fruit salad features a mixture of sweet and tart flavors in a creamy yogurt base, perfect for summertime eating.
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Get Roasted Fennel with Parmesan Recipe from Food Network
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The lemon flavor gives you a pleasant surprise in this tender goulash served over egg noodles.
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Get Lola Granola Bars Recipe from Food Network
cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Aleppo, urfa, and bell peppers whipped with smoked paprika and feta into a cheesy dip.
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Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad — easier than you'd think, and safer than using a mandoline It’s very refreshing and bright tasting.
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Get Cold Sesame Noodles Recipe from Food Network
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This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious granola without the fat can be made with spelt, flax seeds, and pecans!
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Make these whole wheat, banana, flax seed muffins using just a single bowl for a quick and easy breakfast treat the whole family will enjoy.