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Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
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A tangy, spicy way to serve potatoes.
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Get Herb-Stuffed Whole Fish Recipe from Food Network
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This simple, flavorful beef roast rubbed with thyme, paprika, and cumin is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.
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Salmon steaks are sprinkled with seasonings, fresh herbs, and Parmesan cheese, then baked until moist and tender.
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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
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A great summertime recipe for grilled salmon filets. These are marinated in lemon and herbs. Very light and flavorful. Grilled onions would be an excellent addition!
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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Get Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe from Food Network
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This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!