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By
Mark Bittman
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Recipe for Mark Bittman's Spicy Ketchup Braised Tofu. |
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By
Mark Bittman
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Recipe for Mark Bittman's Spicy No-Mayo Coleslaw with Variations. This unique coleslaw is more flavorful and lower in fat than the traditional restaurant variety of coleslaw. |
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By
Mark Bittman
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Recipe for Mark Bittman's Crisp-Cooked Sunchokes - Jerusalem Artichokes -- Like pan-cooked potatoes, only with more flavor. |
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By
Jamie Oliver
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Recipe for Jamie Oliver’s Unbelievable Root Vegetable Salad, a seasonal fresh veggie mix with a spicy grilled chili dressing. |
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By
Cheri Sicard
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Recipe for Cheri's Basic Vinaigrette. This is a great basic vinaigrette for salad dressings or marinades. Add your favorite herbs or oils and vinegars to vary it. |
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By
Culinary Institute of America
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Recipe for Chinese Long Bean Salad with Tangerine and Sherry Mustard Vinaigrette. This healthy cooking recipe is from the Culinary Institute of America. |
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By
Cheri Sicard
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Recipe for Easy Anytime Salsa. make this salsa quickly and easily in your food processor with canned tomatoes -- nobody will ever suspect they're not fresh! |
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By
Cheri Sicard
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Recipe for Slow Cooker Tomatillo Salsa. Salsas are a snap in the slow cooker, you just insert the ingredients and come back a few hours later. |
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By
Cheri Sicard
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Recipe for Spanish Style Rice With the help of premade salsa, this is a quick and easy recipe to make. |
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By
Chef Charlie Palmer for the California Walnut Board
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Recipe for Walnut and Three Bean Salad. Flageolets, black beans and haricot verts with savory seasoning and toasted walnut pesto make enticing lettuce wrap finger foods. |
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