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Fresh banana, pineapple juice, coconut milk and sugar blended into a taste of the islands.
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
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"Oil and lemon juice separate, so when you add them to a salad, some leaves have mostly lemon, and the others, mostly oil," says chef Jesse Schenker of Recette in New York City.
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Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.
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Chicken is topped with a delicious and colorful orange juice and mango sauce.
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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Bewitch your guests with this spooky green and red cocktail that is perfect for Halloween parties.
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This streamlined version of Chef Skenes dish from Saison in San Francisco showcases brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage, and rutabaga) and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.
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A refreshing butter bean salad ensconced in a cold, tangy buttermilk, olive oil, and lime juice dressing.
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A light salad with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
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Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
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Show Chipotle who's boss with homemade cilantro-lime rice.