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cooking.nytimes.com
This equal-parts drink is not a proper cocktail but a shot, meant to be drunk in one go If there are any booze bullies that can back mezcal into a corner, it’s the tag team of green and yellow Chartreuse They dominate here, creating a liquid riot of herbs in a glass, with a background smokiness the only hint that the mezcal’s still hiding in there
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The whole family will enjoy these easy, tasty pork fajitas that quickly cook onion and green bell pepper, then add fully cooked shredded pork.
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Make this easy, spicy serrano relish
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Plopped into a bowl and surrounded by salad stuff, crunchy saltines are sensational. Just use a dab of mayonnaise so they stay crisp through the last bite.
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This sweet and tangy chickpea and edamame salad is loaded with colorful vegetables, dried cranberries, and sunflower seeds.
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Seasoned green onions go well with many dishes, both Korean and non Korean. Mix this up and serve with Korean Grilled Meats, or your favorite grill or BBQ recipe...
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Beef and cabbage are cooked in a sweet-and-sour tomato sauce in this one-dish meal.
cooking.nytimes.com
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
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This savory pancake filled with cabbage, bacon, sausage, and shrimp is a well-known Japanese dish, okonomiyaki, that's easy to customize.
www.simplyrecipes.com
Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.
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Pair this recipe with other meze (appetizers or small dishes) from Michael Psilakis's authentic Greek dinner.