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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
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Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Candying the beets rather than simply baking them makes the chips beautifully translucent and sugary-crisp.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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Cucumbers, tomatoes, onions, olives, and feta cheese are doused with red wine vinegar in this super summer salad!