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Get Halibut with Artichoke and Olive Caponata Recipe from Food Network
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta.
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Get Classic Nicoise Salad Recipe from Food Network
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Get Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad Recipe from Food Network
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Homemade gluten-free crackers made with teff, sesame seeds, pepitas, and sunflower seeds are a hearty snack on their own, and are great for dipping.
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Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
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Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.
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Fresh roasted chestnuts are added to a classic bread stuffing in this family favorite.