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This skinny chicken salad will satisfy your Tex-Mex craving without weighing you down.
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This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines I’ve added the walnuts and dill In the original recipe, butter is used instead of olive oil.
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This recipe is based on the proportions Alice Medrich uses in her heavenly Labne/Lebne/Lebneh Tart from Pure Dessert (buy that book if you haven't already...
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Beef and cabbage stew with a tomato base is a lower-carb version of traditional beef stew; garnish with sour cream.
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Get Lightened-Up Penne a la Vodka Recipe from Food Network
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Get Lemon-Poppy Seed Zucchini Muffins Recipe from Food Network
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Get Turkey-Avocado Clubs Recipe from Food Network
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Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert – or a very nice breakfast The compote is modeled on Deborah Madison’s recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go The small amount of cinnamon brings out the essential essence of the berries
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Pumpkin seeds are coated in plenty of cumin, chili powder, and cayenne pepper for a Mexican-inspired treat in the fall.
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This is a very easy weeknight pork tenderloin recipe that takes very little time to prepare and has wonderful Tuscan flavors. It is keto-friendly, to boot.
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These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.
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Get Roasted Peruvian Potatoes Recipe from Food Network