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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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EatingWell

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March/April, 2010

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P(5) | appetizers(3) | beef(4) | brunch(1) | desserts(1) | eggs(1) | fish(3) | frozen(1) | lamb(3) | main(22) | pork(3) | poultry(7) | salad(2) | sandwiches(1) | sauce(3) | savory(3) | scallops(1) | sides(7) | soup(2) | vegetarian(4)

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Arugula Pesto

(EatingWell, March/April, 2010)

This pesto is a great way to use fresh, flavorful spring arugula. Try tossing it with pasta, spread it on pizza instead of tomato sauce or use it as the base for a vegetable dip.
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Asian-Inspired Chicken Soup

(EatingWell, March/April, 2010)

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Avocado Ice Cream

(EatingWell, March/April, 2010)

This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.
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Bacon, Egg & Asparagus Pizza

(EatingWell, March/April, 2010)

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Baked Chicken With Onions & Leeks

(EatingWell, March/April, 2010)

Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.
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Beef & Potato Salad With Smoky Chipotle

(EatingWell, March/April, 2010)

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Broccoli Rabe & Orzo Salad

(EatingWell, March/April, 2010)

Lemon, oregano and feta add zing to broccoli rabe tossed with whole-wheat orzo.
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Broccoli Rabe With Sun-Dried Tomatoes

(EatingWell, March/April, 2010)

Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-wheat pasta and chickpeas or serve with roast chicken.
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Butterflied Grilled Chicken With A Chile-Lime Rub

(EatingWell, March/April, 2010)

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Cioppino

(EatingWell, March/April, 2010)

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Country-Style Chicken Liver Mousse

(EatingWell, March/April, 2010)

What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for liver mousse made from cooked chicken livers contain copious amounts of butter or other fats for a moist and creamy texture. This version gets moisture, flavor and texture from onions, shallots and apple. For best results, do not overcook the chicken livers, which should be pink on the interior. Serve with mustard and crackers or toasted bread.
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Creamy Watercress Soup

(EatingWell, March/April, 2010)

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Cube Steak With Mushroom-Sherry Sauce

(EatingWell, March/April, 2010)

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Cube Steak With Mushroom-Sherry Sauce For Two

(EatingWell, March/April, 2010)

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Grainy Mustard Sauce

(EatingWell, March/April, 2010)

Pass this mustard sauce at the table to top your pot roast. Spread it on bread and add leftover meat for a sandwich the next day. Substitute horseradish for mustard, if you prefer.
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Green Eggs & Ham Frittata

(EatingWell, March/April, 2010)

Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.
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Grilled Broccoli Rabe

(EatingWell, March/April, 2010)

Although somewhat unconventional, grilling dark leafy greens like broccoli rabe is a fun way to add subtle smokiness. Here, we bump up the flavor by tossing it with a garlic-rosemary vinaigrette.
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Grits & Greens Casserole

(EatingWell, March/April, 2010)

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Hilary’s Heavenly Eggs

(EatingWell, March/April, 2010)

This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with: Steamed broccolini.
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Hilary’s Heavenly Eggs For Two

(EatingWell, March/April, 2010)

This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with: Steamed broccolini.
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Hot Chile Grilled Cheese

(EatingWell, March/April, 2010)

This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well. Serve with: Coleslaw and sliced pineapple.
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Italian Egg-Drop Soup

(EatingWell, March/April, 2010)

Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal. Serve with: Garlic bread and Caesar salad.
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Lamb Burgers Topped With Mâche Salad

(EatingWell, March/April, 2010)

These juicy lamb burgers are mounded with a generous portion of greens and sandwiched on a crusty bun. Serve with steamed new potatoes.
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Lamb Burgers Topped with Mâche Salad

(EatingWell, March/April, 2010)

These juicy lamb burgers are mounded with a generous portion of greens and sandwiched on a crusty bun. Serve with steamed new potatoes.
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Multi-Grain Mushroom Pilaf

(EatingWell, March/April, 2010)

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