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Carrot and chickpea salad tossed in a simple lemon vinaigrette is a quick and easy salad for lunch or side dish for dinner.
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A ginger, soy, and rice wine dressing is tossed into a bowl of just-cooked pasta, shiitake mushrooms, and red bell peppers for an easy, flavorful vegetarian meal. Makes two main dish servings or four smaller servings.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breast is coated with a flavorful spice mix and baked in parchment paper to prevent drying, resulting in a juicy, super easy, ultra-clean chicken dinner.
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This quick and easy brown rice dish is perfect as a side dish to chicken or fish and is ready in less than twenty minutes.
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This is a wonderful, sans-mayo pasta salad that has tons of fresh ingredients and is a great way to use up everyday pantry ingredients.
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This chicken salad supreme recipe includes fresh ginger, grapes, and pecans for a crunchy and nicely spiced filling for sandwiches.
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Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley.
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Anchovies sauteed with garlic and oil makes a pungently tasty sauce for hot spaghetti. Add some breadcrumbs and parsley to the anchovy mix and toss with the noodles to serve.
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A delicious combination of orange juice, chopped onion and chicken stock simmer together with chicken and rice to make a delightful skillet meal.
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Tilapia is dressed up with red pepper, olive oil, fresh parsley, cayenne, and tomatoes in this Mediterranean-style dish.
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Why is it called Two-Day Chicken? Because it's two dishes in one. The first night is a succulent chicken in a mushroom and onion sauce, while leftovers (if there...