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Carrots, white potatoes, and spinach are our vegetables of choice here, but you could try green beans, zucchini, cauliflower, or sweet potatoes. Another option: Pass some plain yogurt at the table to stir into each serving for a touch of tang.
cooking.nytimes.com
This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs For best results, toss the soaked oats with the dressing and refrigerate overnight.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Homemade Hummus Recipe from Food Network
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To me when I have Mexican or even when I don't this is a simple side dish that is so quick and easy and healthy. If I'm late and no time to cook, Grill up some...
www.allrecipes.com
This is a spicy pork dish with much flavor that goes really well with Mexican fideo (vermicelli pasta) or white rice.
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These open-faced tostadas will make you forget all about Taco Tuesday.
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These crispy baked flautas filled with black beans, spinach, salsa, and Monterey Jack cheese are perfect for a Mexican-inspired vegetarian meal.
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Get Pork and Zucchini with Orzo Recipe from Food Network
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Get BBQ Cauliflower "Wings" Recipe from Food Network
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Get Grilled Mahi Mahi with Summer Squash Salsa Recipe from Food Network
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Get Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing Recipe from Food Network