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cooking.nytimes.com
Fresh scallops are served with a fresh tomato salad in this no-effort summer dish Because they’re being served raw, it’s important to purchase high-quality scallops Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s worth seeking out scallops that are labeled “dry” or “dry-packed" for more pure flavor.
Fresh scallops are served with a fresh tomato salad in this no-effort summer dish Because they’re being served raw, it’s important to purchase high-quality scallops Many store-bought options are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s worth seeking out scallops that are labeled “dry” or “dry-packed" for more pure flavor.
www.allrecipes.com
A delicious and easy quinoa pilaf with sauteed onions, carrots, and walnuts. Served with a salad and crusty bread, this pilaf makes for a complete meal.
A delicious and easy quinoa pilaf with sauteed onions, carrots, and walnuts. Served with a salad and crusty bread, this pilaf makes for a complete meal.
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Get Garlic Knots Recipe from Food Network
Get Garlic Knots Recipe from Food Network
www.allrecipes.com
These little toasts can be served by themselves as appetizers or sometimes I like to serve them as croutons on salad.
These little toasts can be served by themselves as appetizers or sometimes I like to serve them as croutons on salad.
www.allrecipes.com
Chilling makes all the difference in this great salad. And the generous splash of olive oil and lemon juice brings out all the great veggie flavors. The chick peas add variety and a nice texture.
Chilling makes all the difference in this great salad. And the generous splash of olive oil and lemon juice brings out all the great veggie flavors. The chick peas add variety and a nice texture.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, spanish onion, garlic, plum tomatoes, salt, baguette, lamb, pork, pecorino romano, parsley, mint, black pepper, red pepper flakes, dry red wine
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Get Lamb Chops with Thyme Honey and White Beans Recipe from Food Network
Get Lamb Chops with Thyme Honey and White Beans Recipe from Food Network
Ingredients:
honey, thyme, garlic powder, herb, parsley, bones, bacon, carrot, yellow onion, celery, white wine, chicken stock, white beans, butter
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Get Chicken Salad Recipe from Food Network
Get Chicken Salad Recipe from Food Network
Ingredients:
chicken, celery, sweet onion, tarragon, parsley, mayonnaise, lemon juice, dijon mustard, salt, thyme, onion, carrot, bone, chicken broth
www.chowhound.com
This lentil salad recipe is so simple, healthy, and delicious. Serve as is or French bistro style, under a seared piece of salmon.
This lentil salad recipe is so simple, healthy, and delicious. Serve as is or French bistro style, under a seared piece of salmon.
Ingredients:
leeks, italian parsley, green lentils, bay leaf, garlic, salt plus, olive oil, carrots, red onion, red wine vinegar
www.allrecipes.com
This pineapple smoothie with celery, cucumber, and lemon is a refreshing way to start the day.
This pineapple smoothie with celery, cucumber, and lemon is a refreshing way to start the day.
www.delish.com
Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves the avocado crostini plain.
Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves the avocado crostini plain.