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A popular Asian-fusion dish gets its burger on.
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This recipe is by Melissa Clark 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 salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
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