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Asian Beef Ragout
Cook the meat and vegetables separately to keep the colors of the root vegetables vibrant. A chuck roast has enough fat to make the meat tender, while a fancier cut will produce a drier stew.| read more » |
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Autumn Beet Salad
If you can't find gold or Chioggia (also called "candy cane") beats, you can use all red. Be sure to keep the red beets separate from the other ingredients until the last minute so the colors don't bleed.| read more » |
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Warm Chocolate Cake with Raspberry Sauce and Whipped Cream
Robbin prefers this cake cooked all the way through so it isn’t gooey in the middle, though we sure liked it gooey around here.| read more » |
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Grilled Cheddar Cheese Sandwiches with Tomato and Pesto
Use really good bread, like a rosemary bread, for this scrumptious sandwich. The pesto can be purchased ready-made, but since fresh is best we give you a wonderful recipe here, too.| read more » |
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Fresh Tuna with Tomato Salad and Gremolata Garnish
This mouth-watering dish features grilled tuna on a chilled tomato salad spiked with citrusy flavors.| read more » |
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Tabbouleh
Bulgur wheat, a Middle Eastern grain found in the rice section of a grocery or health food store, makes a very refreshing end of summer salad or side dish.| read more » |
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Pico de Gallo
The traditional ingredients for pico de gallo come from whatever is fresh at the market. There are as many versions of this popular salsa as there are types of chilies.| read more » |
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Grilled Corn on the Cob with Flavored Butters
Look for just-picked sweet corn at a roadside stand, and gather bright little dishes to make the flavored butters are all the more tantalizing.| read more » |
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Confetti Coleslaw
Try this coleslaw any time of the year. You can throw it together a day in advance.| read more » |
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Tomato Salsa
Tomato salsa adds some punch to the menu. The recipe can easily be doubled and tastes best the day it is made.| read more » |
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