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Red and purple roasted potatoes are tossed with bright green beans, zucchini, yellow squash, corn kernels, and grape tomatoes--this potato salad is a meal in one!
Red and purple roasted potatoes are tossed with bright green beans, zucchini, yellow squash, corn kernels, and grape tomatoes--this potato salad is a meal in one!
Ingredients:
potatoes, olive oil, salt, black pepper, green beans, zucchini, yellow squash, corn kernels, thyme, tomatoes, lemon juice, sugar, shallots
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All you need is seconds to prepare Chef John's recipe for 12-second coleslaw, made with shredded cabbage, rice vinegar, Thousand Island dressing, and hot sauce.
All you need is seconds to prepare Chef John's recipe for 12-second coleslaw, made with shredded cabbage, rice vinegar, Thousand Island dressing, and hot sauce.
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I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!
I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell will fill your kitchen as this cooks!
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This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college.
This is a college try on a traditional favorite. Sometimes you're too poor to get all the ingredients for colcannon. It's a good quick filler for lunches in college.
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Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.
Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.
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This hearty, delicious, and filling Portuguese sausage, cabbage, and bean soup was passed down from my grandmother. This rich soup is perfect for fall and winter when you need something hearty to keep you going.
This hearty, delicious, and filling Portuguese sausage, cabbage, and bean soup was passed down from my grandmother. This rich soup is perfect for fall and winter when you need something hearty to keep you going.
Ingredients:
ham hock, linguica sausage, onion, water, potatoes, celery rib, carrots, tomatoes, tomato sauce, garlic, cabbage, kidney beans
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Once in a blue moon, we like to make this delicious salad. The combination of fruit, cabbage, and blue cheese make this salad a satisfying and memorable one.
Once in a blue moon, we like to make this delicious salad. The combination of fruit, cabbage, and blue cheese make this salad a satisfying and memorable one.
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Get Fruit And Cheese Platter Recipe from Food Network
Get Fruit And Cheese Platter Recipe from Food Network
Ingredients:
orange, orange juice, sugar, vanilla bean, figs, oats, flour, brown sugar, salt, butter, baking soda, water
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This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
www.foodnetwork.com
Get Great Grilled Vegetables Platter Recipe from Food Network
Get Great Grilled Vegetables Platter Recipe from Food Network