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Explore 5982 recipes, 1 article, 10 videos, and more

Spinach with Crispy Chickpeas

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Bok Choy Salad

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Zesty Asian Dipping Sauce

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Asian Pears with Star Anise Baked in Parchment

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Royal Icing and Fleurs-de-lis

Other Ideas:
Royal icing
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Campfire Potatoes

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Parsley Salad

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Scallops with Cauliflower Puree, Parsley, and Capers

Ingredients
  • 1 medium head cauliflower (about 2 pounds), cut into 1-inch pieces (about 6 cups including stems)
  • 1 shallot, coarsely chopped (about 2 tablespoons)
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • Sea salt or coarse salt
  • Freshly ground pepper
  • 1/4 pound Jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds
  • 3 tablespoons extra-virgin olive oil, plus more for baking sheet
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup snipped fresh chives
  • 1 tablespoon rinsed and coarsely chopped capers
  • 12 sea scallops, tough muscles removed
  • 1/2 lemon
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Green Beans and Mushroom Saute

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