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Yotam Ottolenghiâs Pasta and Zucchini Salad Recipe

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This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from âPlenty,â his first cookbook It is rich with vegetables and fresh herbs, and is dead simple to make The salad comes together in under an hour, and is substantial enough for a warm eveningâs supper.

Ingredients: sunflower oil, zucchini, red wine vinegar, edamame, basil leaves, parsley leaves, olive oil, penne, lemon, capers, buffalo mozzarella

Spicy Thai-Flavor Soup

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Ingredients: chicken, scallions, cloves, lemongrass, black peppercorns, ginger, kaffir lime, serrano chiles, chicken stock, mushrooms, limes, fish sauce, shrimp, cilantro leaves, basil leaves

Sweet Potato Gnocchi in a Chimichurri Broth

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Ingredients: sweet potatoes, ricotta cheese, maple syrup, parmesan, nutmeg, salt, black pepper, flour, olive oil, portobello mushroom, cloves, vegetable broth, baby spinach, italian parsley, cilantro leaves, oregano, thyme leaves, red wine vinegar, red pepper flakes

World's Largest Salmon BBQ

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Ingredients: salmon, lemon juice, soy sauce, worcestershire sauce, parsley leaves, oregano, garlic powder

Pan-Seared Tilapia

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Ingredients: tomatoes, onion, cilantro leaves, lime, olive oil

Grilled Asparagus With Lemon Dressing Recipe

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Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.

Ingredients: asparagus, olive oil, lemons, scallions, parsley leaves