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This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
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Get Grilled Street Corn Salad with Cumin-Lime Vinaigrette Recipe from Food Network
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Vegetarians will enjoy this paleo, keto-friendly sheet-pan meal of roasted leeks and green onions topped with avocado vinaigrette, almonds, and sunny-side-up eggs.
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Get Cuban Rice Recipe from Food Network
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Bulgogi, traditional Korean barbeque beef, is made with thinly sliced beef in a soy sauce and onion marinade. Easy to prepare and very easy to eat!
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Transform your leftover turkey into a classic turkey and rice soup that's perfect on cold evenings.
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Smoked paprika gives this beef stew a rich, smoky taste. It cooks long and slow and can be made a day ahead and reheated. Instead of noodles, you can serve over rice or potatoes.
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing...
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Creole shrimp takes an innovative turn with the addition of wheat beer and Worcestershire sauce. Serve over Cheddar grits for a Southern spin on the dish.
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Get Dry Rubbed Rib Eye with Mushroom Sauce Recipe from Food Network
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Get Granola Chocolate Chip Cookies Recipe from Food Network