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This filling vegetarian lentil and bulgur salad can serve as a healthy main dish for lunch, or a side dish for dinner.
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Red rose petals, used as a garnish, symbolize chi flowing in the blood.
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This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad.
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Get "Greek" Key Lime Pie Recipe from Food Network
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This recipe is by Eric Asimov and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Matt Lee And Ted Lee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Watermelon, crushed pineapple, sweet onion, cilantro, orange juice, and Tabasco® sauce make a refreshing summer twist on salsa.
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This creamy variation on Green Goddess dressing replaces pungent parsley with buttery avocado, but includes the usual spices and anchovies.
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Mango and pineapple are mixed with a little jalapeno, lime juice, and cilantro for this simple and delicious salsa.
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Get Cinnamon Apple Cranberry Sauce Recipe from Food Network
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Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!