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Zesty Italian dressing and a night in the fridge do wonders for the beans in this simple but tasty salad. It couldn 't be easier. Green beans and limas are mixed with green onions and pimentos, chilled and served over chopped lettuce.
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There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.
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You can use yellow, white, or red miso paste for the soup, depending on your preference. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars.
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Seven variations are given for this simple, health conscious dressing suitable for a 12 pound bird.
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To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley. Add enough matzo meal to form balls and drop into boiling chicken broth. It couldn't hurt!
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Get Steaks and Stilton Sauce Recipe from Food Network
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This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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Served chilled or warm, this noodle salad easily pairs with your favorite summertime foods.
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An easy, healthy juice recipe with kale, spinach, romaine, celery, cucumber, and parsley plus bright-tasting lemon and Fuji apple.
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Get Gruyere Cheese and Caramelized Onion Waffles Recipe from Food Network