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Black-eyed peas are are actually beans. Likely originating in North Africa and brought to the New World by explorers and slaves, these tasty legumes have long been an important and beloved part of the Southern diet.
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This is a classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
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Beets are a no-brainer for healthy meals since they taste great even when they're simply roasted with a little oil.
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This is a great easy prawn marinade. We put them out as appetizers, but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread!
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This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kids can help make this easy and delicious three-ingredient white chocolate bark filled with peanut butter and crispy rice cereal.
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Homemade white queso dip made with Monterey Jack cheese is a quick and easy version of cheese dip using 6 simple ingredients.
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Avocados, red onion, and lettuce are tossed together with a simple avocado-lime vinaigrette to make this delicious and tangy salad.
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Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
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Lemon, lime, apples, and grapes are added to white wine and brandy to create this refreshing twist on sangria.