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This kabocha squash and sweet potato soup spiced with garam masala and garnished with fried onions is a filling dinner option in the winter.
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Get us to the Greek [bowl]!
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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This dish is quick and easy to make on a week night. The marinade is derived from Japanese bottled Ponzu. If you don't have Ponzu in your pantry, then you can...
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Get Odyssey's Mustard Crusted Side of Salmon Recipe from Food Network
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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Cucumbers, sweet onions, and fresh herbs roast in the oven for a different twist on a summery roasted vegetable side dish.
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This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
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Get Top Sirloin Hot Pot Recipe from Food Network
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Chicken cubes are marinated in sake, soy sauce, ginger, and sugar then grilled on skewers in this Japanese-inspired yakitori appetizer.
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Marinated flank steak is grilled, sliced, and set atop bowls of udon noodles and vegetables in this easy recipe inspired by Asian flavors.
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This summery vegetable combo is the perfect quick side dish to prepare before you head over to the big cookout!