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Get Mortadella and Fig Focaccianini Recipe from Food Network
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This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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Blueberry, Apple and Gorgonzola Paninis use fresh Chilean blueberries for little bursts of sweet flavor in a savory sandwich. For more brunch recipes like these...
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Bow tie pasta is blended with Italian sausage, roasted red peppers and marinated artichoke hearts for a quick and tasty non-tomato based pasta dish.
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Swiss cheese, fried egg, Cheddar cheese, fried egg, and avocado are layered between toasted bread in this filling avocado breakfast sandwich.
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A fresh, crunchy salad dressed in an herby caper vinaigrette.
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Cassava flour pita chips made with arrowroot starch are a quick and easy snack chip to prepare and they are gluten-free and paleo friendly.
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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
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A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.
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A salad that tastes like a cheeseburger, with lettuce, ground beef, cheese, pickles, ketchup, mustard, and onion. Hamburger bun croutons are a fun addition.