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Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
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This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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This light and refreshing salad mixes the sweetness of strawberries and blueberries with a zesty homemade vinaigrette dressing.
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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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Take your apple pie to go with this dessert-inspired smoothie!
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Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
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Get Indian Street Corn Salad Recipe from Food Network
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Puff pastry topped with almond paste, apple slices, and a scoop of fresh apple ice.
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Get Hibiscus Tea Sangria Recipe from Food Network
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Every morning in Nha Trang, Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they're also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don
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Bartender Alan Walter created this refreshing drink during the summer months when he had already used the restaurant's supply of fruit for drinks.