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Cool yogurt and cucumbers combine in this tangy Greek tzatziki recipe.
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Vegan tzatziki sauce, made with silken tofu and cucumbers, is a fresh and bright sauce to add to any Greek-inspired meal.
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This Greek recipe for lima beans uses canned chopped tomatoes, fresh garlic, and fresh dill to make a tasty side dish.
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This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty ham and potato soup made in the slow cooker is a great way to use up holiday ham leftovers.
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Homemade gluten-free crackers made with teff, sesame seeds, pepitas, and sunflower seeds are a hearty snack on their own, and are great for dipping.
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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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This copycat garlic coleslaw recipe from a seafood restaurant is a zesty salad with a strong garlic profile, with apple cider vinegar and celery seeds.
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