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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
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These are the prettiest peppers you'll ever make.
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Use ripe avocado instead of mayonnaise to make these green-tinted deviled eggs with a mild, nutty flavor.
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A gourmet brunch dish that can be made in a snap. Your guests will never know!
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All cups should be made of bread, tbh.
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Smoked salmon with a bit of dill and all the egg salad fixings - this yummy salad is perfect in a sandwich, on top of greens or stuffed in celery boats for a nifty appetizer.
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Get Greek Meatballs and Tzatziki Recipe from Food Network
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Kick up your Bloody Mary with this dill pickle twist on a classic cocktail favorite that's easy to make and perfect for a party.
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When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.