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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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Grilled kale is a quick and easy way to prepare kale and tasty to eat too. Mix kale, jalapeno peppers, olive oil, and a few other ingredients on a sheet of aluminum foil and grill!
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Chef John gives a twist to surf-and-turf with his recipe for grilled halibut steaks with sweet corn and chanterelle mushrooms.
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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These Southern-style fritters are just right with maple syrup, fruit syrup, or honey.
Ingredients: ear corn, buttermilk, egg, butter
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Corn muffin mix is the base for this casserole incorporating whole corn kernels with creamed corn and sour cream for a side dish to serve with ham or turkey.
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This pasta salad is great for any summer meal; light and buttery, but with a hint of garlic and green onion. Match it with your favorite steak or chicken for a wonderful, easy side dish.
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Couscous simmered with dates, raisins, and dried cranberries is a sweet accompaniment to pork or a nice fruit salad for brunch.
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A simple meal to whip up in less than an hour that even the kids are sure to love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese.
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A big-batch recipe with a lot of old-fashioned potato salad flavor.
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The tangy-sweet glaze is everything.