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Instead of the usual sandwiches, here's a great way to use up leftover roast beef from the deli or your own oven.
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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Get Fresh Broccoli Salad Recipe from Food Network
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Marinated boneless chicken thighs are coated in panko and fried, then served with a soy-honey Dijon-mayo dipping sauce.
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Get Roasted Beet and Goat Cheese Salad Recipe from Food Network
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Get Sweet and Tangy Orzo Salad Recipe from Food Network
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Get Salmon Hash Recipe from Food Network
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Get Light Chicken Caesar Salad Recipe from Food Network
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Green garlic is garlic that is harvested early. This garlic is not as pungent and potent as mature garlic. The green stems add a bright freshness to what you...
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Mashed sweet potato mixed into a tasty ground turkey meatloaf adds special sweetness to the blend of onion, garlic, honey barbeque sauce, ketchup, and mustard seasonings.
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Chicken breast halves are cooked with balsamic vinegar and browned mushrooms, then served topped with melted provolone cheese for a quick French-inspired main dish.
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A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!