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I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day This one is especially nice with a little feta sprinkled on top.
cooking.nytimes.com
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other)
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Get Pasta Bolognese Recipe from Food Network
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This is as meaty and satisfying as any bolognese, but it's completely vegetarian (vegan, if you choose) and very healthy. I made it because I wanted a meat-free...
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A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
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Get Herb Salt Crusted Prime Rib Recipe from Food Network
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A favorite at barbecues, picnics, and buffets, this classic salad features a savory, sweet, and sour dressing tossed with tender potatoes to make a flavorful side that's sure to impress your guests!
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Sometimes simple dinners are best; this recipe for round steak and gravy doesn't take much effort and the results are moist and flavorful.
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Cubes of chuck roast are cooked in beef broth seasoned with garlic, cumin, chili powder and oregano in this chili without beans.
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This slow cooker recipe delivers smoky and spicy beef to be used in whatever application you imagine: tacos, sandwiches, enchiladas, etc.
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This beef and barley soup is made with carrots, onions, celery and mushrooms, topped with sour cream.
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Juicy deer burgers seasoned with beer and Worcestershire sauce are topped with bacon. The deer recipe you've been searching for.