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cooking.nytimes.com
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
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This recipe by Food Network star Giada de Laurentiis if full of bright root vegetable that offer up tons of flavor.
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Fresh rosemary, thyme, and garlic flavor these simple grilled burgers. Top them with Dijon mayo, tomato slices, and baby greens.
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Get Cobb Salad with Pickled Beets, Eggs, and Spicy Sweet Mustard Dressing Recipe from Food Network
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Dress up your peas with leeks to incorporate another vegetable into your dinner.
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I am so excited to share this recipe. Finally I have created a light, scrumptious, gluten-free dessert that is absolutely perfect with a cup of my favorite black...
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Baked turkey meatballs, made with 6 simple ingredients, are quick and easy to prepare and can be used in your favorite dish starring meatballs.
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Spinach, sun-dried tomato, and feta cheese are scrambled with eggs and wrapped in a warm tortilla to produce this delicious breakfast wrap.
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Baby spinach leaves, chopped cauliflower, toasted almonds and bacon bits are tossed with a creamy, sweet Parmesan dressing.
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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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Use a prepared balsamic vinaigrette to dress this simple salad of baby greens, pecans, dried cherries, and Parmesan cheese.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.