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A delicious yogurt-avocado dressing recipe with herbs.
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Who needs cheese? This vegan eggplant lasagna recipe delivers a rich-tasting panful of pasta, tomato sauce, roasted garlic, and pureed beans.
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Get Catalonian Fire Roasted Lamb Rack Recipe from Food Network
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Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
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Get Falafel Recipe from Food Network
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Get Kale "Caesar" Salad Recipe from Food Network
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Get Easy Ranch Dip Recipe from Food Network
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Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula. For a quick take, Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes,
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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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This dish is simple, tasty, and-best of all-fast. I've made it with both peeled and unpeeled shrimp. Unpeeled was definitely messier to eat, but I think on the whole the unpeeled shrimp were a little juicier. This recipe is tasty without the tequila, too. I love garlic, so I use an insane amount of it in this dish.
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Ancho, chipotle, and jalapeno chile peppers flavor this easy and tasty salsa.