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This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is Chef John's top choice.
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These vegetarian enchiladas are filled with a hearty mixture of roasted butternut squash, black beans, and goat cheese.
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Get Thai Noodle-Steak Salad Recipe from Food Network
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A bowl of cubed red-skinned potatoes, chopped dill pickle, green onion, and celery get a red wine and olive oil dressing for a potato salad with no mayonnaise or eggs.
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Black beans and rice, with bell pepper and chili powder, are a Texas-inspired version of beans and rice even meat-eaters will like.
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This recipe includes white potatoes as well as a bevy of other fabulous ingredients - peanuts, corn, cucumber and red onion. The dressing is oil-based with a splash of lime juice and chopped fresh cilantro.
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Strips of chicken breast are simmered in a spicy, citrusy broth, and topped with avocado and crisp corn tortilla strips for a satisfying meal that's ready in about 30 minutes.
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Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
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This white chili with chicken, green chile peppers, and corn is made in the slow cooker.
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Spice up your dinner with crisp sesame salmon served with a thick, cool, and creamy avocado lime sauce!
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Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes.