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Barbecue sauce fires up the beefy flavor for these large and in-charge burgers.
www.delish.com
The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
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This tasty stock is exceptionally easy to make.
cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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Rich in vitamin K, Swiss chard is as good for you as it is good to eat. Spinach would also work nicely in this soup.
www.allrecipes.com
A dry mix for instant Chai tea that you can keep on hand for those frequent Chai tea emergencies. It's also a popular gift.
www.simplyrecipes.com
Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.
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Get Jicama and Watermelon Salad Recipe from Food Network
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Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.
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Cheese lovers unite! This cheese soup with celery, onion, carrot, and American cheese takes just a few minutes to put together.