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Orzo pasta is tossed with spinach, red onion, feta cheese, pine nuts, basil, olive oil and balsamic vinegar, creating a delicious, colorful cold salad.
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Try this no-fuss chocolate fudge banana bread that gets its moist and gooey texture from olive oil, overripe bananas, and fudge pudding mix.
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Black beans are blended with cilantro, lime juice, and sesame oil in this quick and easy hummus dip or sandwich spread made without tahini.
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The secret to Andrew Zimmern's cold noodle recipe, inspired by the ones he had in China's Sichuan province, is the oil that gets drizzled on top.
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This is a banana-pineapple quick bread baked in a tube pan.
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Tasty crab cakes with a Korean flair - these are seasoned with fish sauce, fresh ginger, and cilantro.
cooking.nytimes.com
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
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Roasting gives broccoli a nutty flavor and the ancho butter gives it a kick.
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This version of Southern fried chicken still has a crisp coating, but with less calories.
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These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them.
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.