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Cauliflower/Green Olive Gratin from Vegetarian Dinner Parties

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"Fajita" Burgers

(EatingWell, July/August, 2012)

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"Use a Spoon" Chopped Salad

(EatingWell, November/December, 2011)

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“Get Your Orange” Flax Smoothie

(EatingWell, January/February, 2012)

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"Barbecue" Mussels

(EatingWell, February/March, 2006)

A take-off on New Orleans "barbecued" shrimp (also made on the stovetop), this combines shellfish with a piquant barbecue sauce that will have you licking your fingers. A 2-pound bag of mussels is just the right amount for serving a pair.
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On April 14, 2012, 4:55 pm jpbrotzel said:

good but a little too spicy....skip the hot sauce & perhaps a little dash less of chili powder


8-Layer Taco Salad

(EatingWell, August, 2013)

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On September 8, 2013, 6:34 am healthyat130 said:

healthy Mexican salad


A Gilding of Shrimp & Saffron Rice

(EatingWell, August/September, 2006)

Golden saffron and a bounty of herbs and summer vegetables make this a beautiful and fresh-tasting dish. Don’t overseason; let the flavors sing.
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A Quick Cookie Glaze

(EatingWell, December/January, 2005)

This basic cookie glaze can be tinted in small batches if desired.
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Acorn Squash Stuffed With Chard & White Beans

(EatingWell, November/December, 2009)

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Acorn Squash Stuffed With Chard & White Beans For Two

(EatingWell, November/December, 2009)

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Acorn Squash Wedges With Maple-Harissa Glaze

(Cooking Light, November, 2008)

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Squash is a great source of Vitamin A.

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Adobo Rub

(EatingWell, May/June, 2010)

Try this spicy Mexican rub on grilled chicken, steak or tofu.
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African Sweet Potato & Chicken Stew

(EatingWell, April, 2014)

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Agustine’s Beer & Tequila Carnitas

(EatingWell, May/June, 2010)

These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to Mexican cuisine. Beer and dark tequila give them a very special flavor. Use leftover carnitas to make burritos, sandwiches or quesadillas.
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Alaskan Cod Chowder

(EatingWell, October, 2014)

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Albuquerque Corn Salad

(Cooking Light, August, 2008)

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Colorful crunchy side dish loaded with phytonutrients and fiber.

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All-American BBQ Chicken Breast

(EatingWell, August, 2014)

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All-American BBQ Chicken Thighs

(EatingWell, August, 2014)

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All-American BBQ Sauce

(EatingWell, August, 2014)

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All-Purpose Vinaigrette

(EatingWell, May/June, 2010)

Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.
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Almond & Honey-Butter Cookies

(EatingWell, March/April, 2009)

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.
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Almond Butter-Quinoa Blondies

(EatingWell, April, 2013)

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Almond Cherry Bites

(EatingWell, November/December, 2009)

Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.
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Almond Cookies

(EatingWell, October, 2014)

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Almond-&-Lemon-Crusted Fish With Spinach

(EatingWell, January/February, 2011)

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Almond-Coconut Cookies

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