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Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy recipe for a moist carrot cake is packed with carrots and warm spices, and topped with a thick layer of cream cheese frosting and toasted walnuts.
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Combining miso with lime, ginger, fish sauce, and sugar creates a terrific sweet-sour glaze for crispy baked chicken wings.
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This is a sweet tasting salad that is perfect for spring and summer outings.
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Canned diced tomatoes give a different flavor to this broccoli soup.
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A paleo recipe for tuna burgers has just a few simple ingredients.
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A recipe by Ayesha Curry for chicken thighs with carrots.
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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.