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  2. 77 Easy Lunch Ideas That Are Fast, Low-Fuss and Foolproof

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    Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 40 minutes Why We Love It: make ahead, kid-friendly, crowd-pleaser Bowties beat sad, wilted greens any day of the week. Plus, this pasta ...

  3. You Need These 113 Classic (& Creative!) Thanksgiving Side ...

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    The kale adds a heartiness that only a good cruciferous green can provide, and it pairs perfectly with the tender, sweet flesh of the squash. Yum! Get the Stuffed Acorn Squash recipe .

  4. Recipe: Shaved Beet and Carrot Salad With Citrus-Scallion ...

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    Lighter Side. Medicare. News

  5. Kale My Name - Wikipedia

    en.wikipedia.org/wiki/Kale_My_Name

    Kale My Name is a restaurant chain popular for its 100% plant-based food products. [6] Golubovic, adopted a brand mantra "vegan for the animals, for our health, and the earth". [7] [8] The restaurant was founded in April 2020, as take-out and delivery during the pandemic. [9] Later, it was transitioned into a dine-in restaurant. [9]

  6. List of America's Test Kitchen episodes - Wikipedia

    en.wikipedia.org/wiki/List_of_America's_Test...

    Recipes for fish Meunière with browned butter and lemon, and pan-seared scallops with wilted spinach, watercress and orange salad. Featuring a Tasting Lab on butter alternatives. 131

  7. Italian dressing - Wikipedia

    en.wikipedia.org/wiki/Italian_dressing

    In American cuisine, Italian dressing is a vinaigrette-type salad dressing that consists of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, sugar or corn syrup, herbs and spices (including oregano, fennel, dill and salt) and sometimes onion and garlic. The creamy Italian variant adds milk products and stabilizers. [1]

  8. Caraway Salmon with Rye Berry-and-Beet Salad Recipe - AOL

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    Combine all of the ingredients and mix well. Preheat the oven to 300°. On a rimmed baking sheet lined with aluminum foil, toss the sliced beets with 2 tablespoons of the olive oil; season with ...

  9. Olivier salad - Wikipedia

    en.wikipedia.org/wiki/Olivier_salad

    One of the first printed recipes for Olivier salad, by Aleksandrova, appearing in 1894, called for half a hazel grouse, two potatoes, one small cucumber (or a large cornichon), 3–4 lettuce leaves, 3 large crayfish tails, 1/4 cup cubed aspic, 1 teaspoon of capers, 3–5 olives, and 1 1 ⁄ 2 tablespoon Provençal dressing (mayonnaise).

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