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A lighter version of a Spanish favorite.
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This tangy, tasty salad is as easy as it is fresh! Everyone raves over this and begs for more! It's perfect for a light lunch or a garden party!
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Celebrate the peach harvest with this smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer.
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Chef Alfred Portale of New York City's Gotham Bar and Grill serves salmon with a peppery riff on beurre rouge (a French butter sauce made with red wine).
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The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.
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Go crazy for caprese this summer.
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Hurray for simply cooked and minimally adorned meals. Meaty swordfish with fresh tomatoes and cucumbers will make anyone happy.
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Pork loin is roasted with dried apricots and prunes in a port wine sauce for an elegant main dish.
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Get Spicy Cauliflower Stir-Fry Recipe from Food Network
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This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamy Vinaigrette Recipe from Food Network
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Get Green Bean Casserole Recipe from Food Network