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Turkey soup flavored with chipotle peppers, fresh cilantro, queso fresco, and garnished with lime wedges and avocad...

  • 1 medium onion, thinly sliced
  • 3 to 4 cloves garlic
  • 1 tablespoon cooking oil
  • 2 canned chipotle chile peppers in adobo sauce, drained and chopped
  • 2 medium carrots, chopped
  • 5 cups reduced-sodium chicken broth or turkey stock
  • 2 cups tomatoes, coarsely chopped
  • 1/8 teaspoon salt
  • 1 pound cooked turkey, shredded or cubed (about 3 cups)
  • 2 small zucchini, chopped (2 cups)
  • 2 tablespoons snipped fresh cilantro
  • 1/3 cup crumbled queso fresco or feta cheese
  • 1 avocado, halved, pitted, peeled, and cut into wedges
  • 1 lime, cut into wedges
  • 6 fresh cilantro sprigs
3.3/5 (3 Votes)

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This is a typical dish Ligurian region of Italy (aka Italian Riviera) that I was inspired from a recent visit to Ci...

  • 1 cup of all purpose flour
  • 1 cup of pesto
  • 1 cup of green beans
  • 2 tablespoons of olive oil
5/5 (1 Votes)

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Seguir las instrucciones del empaque y freír el arroz en las 3 cucharadas de aceite

  • 1 Sobre Knorr® Mi Arroz Sazón Tomate
  • 3 Cdas. Aceite
  • 1 1/2 Tazas Arroz crudo grano largo
  • 2 3/4 Tazas Agua
  • 1 Tazas Nopales cortados en cubos y cocidos
3.5/5 (2 Votes)

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This is the time of year to get your fill of Asparagus and I seem to be using it in almost every meal I make just l...

  • 1/3 cup agave nectar
  • 1/4 cup rice wine vinegar
  • 2 lemongrass sticks bruised
  • 1 red chilli finely sliced
  • 2 tbsp mint finely sliced
  • 2 tbsp coriander finely sliced
  • 14 oz tuna steak fresh
  • 8 asparagus spears trimmed
  • 1/2 bunch radishes
  • 1 medium purple turnip
  • 1 bunch watercress fresh
5/5 (1 Votes)

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Heat oil and butter in a heavy saucepan over medium heat

  • 2 tablespoons neutral oil, such as safflower or canola
  • 2 tablespoons unsalted butter
  • 1 leek, cut into small pieces and rinsed in several changes of cool water
  • 2 sticks celery, cut into small pieces
  • 1 medium onion, finely sliced
  • 4 cups boiling vegetable stock, plus more to thin, if needed
  • 1 1/4 teaspoons salt, plus more to taste
  • 1/2 teaspoon freshly ground white or black pepper, plus more to taste
  • 1/2 teaspoon sugar, plus more to taste
  • 2 (14-16-ounce) bags frozen peas, thawed
  • Leaves from 1 head Bibb or 1 small head Boston lettuce
  • 1/4 cup coarsely chopped parsley
  • 1/4 cup fresh mint leaves
  • 1/4 cup heavy cream or half and half
  • Fried diced chorizo, pancetta, bacon or prosciutto, for garnish (optional)
  • Small croutons, for garnish (optional)
  • Chopped toasted hazelnuts, for garnish (optional)
3.8/5 (9 Votes)

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This salad will be a welcome comfort in the colder months

  • DRESSING:
  • 1 cup wheat berries, rinsed and soaked in 3 cups water for 12 hours
  • 4 cups water
  • 4 teaspoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Black pepper, freshly ground
  • SPICED PUMPKIN SEEDS:
  • 1 cup raw pumpkin seeds, thoroughly rinsed and drained
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • ROASTED SQUASH:
  • 1 medium acorn squash, quartered lengthwise, seeded, and cut in 1/3-inch slices
  • 1 medium delicata squash, halved lengthwise, seeded, and cut in 1/3-inch slices
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • Black pepper, freshly ground
  • SALAD:
  • 4 loosely packed cups small red or green mustard leaves
  • 4 loosely packed cups arugula leaves
  • 1/4 cup thinly sliced shallots
  • 4 ounces aged goat cheese, shaved
5/5 (2 Votes)

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A coworker tempted me with this for a tasty lunch treat

  • 1 or 2 Cucumbers (diced)
  • 1 or 2 Mangoes (diced)
  • 1 Onion (diced) (sweet or white)
  • 1 or 2 TBSP of chopped Cilantro
  • 1 tbsp Cumin
  • 1 or 2 Other fun veggies that need to be eaten before they go bad (diced)
  • Salad Vinaigrette of choice
5/5 (1 Votes)

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This soup is my grandmother's recipe

  • 1 cauliflower head
  • 1 yellow onion
  • 4 cloves of garlic (2 will suffice if you're not a garlic lover)
  • 2 large carrots
  • 3 small Yukon gold potatoes
  • 1/4 cup olive oil (plus maybe more to taste
  • 2 tbsp butter (plus maybe more to taste)
  • 1/4 cup white wine (plus maybe more to taste)
  • I box vegetable broth (chicken broth can be substituted)
  • I vegetable boullian cube (chicken substitute)-- optional
  • Chives--optional
  • Salt and pepper to taste
  • 1 Tomato--optional
  • Bread--optional
5/5 (1 Votes)

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Makes 3 – 7x3 loaf pans; or 1 Bundt Pan, or 2 - 9x5 loaf pans Preheat oven 350 degrees

  • 2 -15 oz cans pumpkin puree
  • 4 eggs
  • 1 cup oil
  • 1 tsp. vanilla
  • 1 c brown sugar
  • 2 c sugar
  • 3 1/2 c flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1 T pumpkin pie spice
  • 2 c nuts
  • 1 c white raisins
5/5 (1 Votes)

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1. Heat oven to 350 degrees

  • 1 2/3 cups flour
  • 1 cup sugar
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 cup plain pumpkin (or half a 1 lb. can)
  • 1/2 cup butter, melted
  • 1 cup chocolate chips or coarsely grated chocolate
  • 1/2 tsp. almond extract
5/5 (1 Votes)

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From Waioli Tea Room in Honolulu

  • 2 C flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 C nuts
  • 1 C oil
  • 1 tsp. vanilla
  • 1/2 C sugar
  • 3 eggs
  • 2 C grated carrots
  • 1/2 C coconut
  • 1/2 C raisins
5/5 (1 Votes)

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Preheat oven to 350 degrees F

  • 1 loaf rosemary focaccia bread, thinly sliced
  • 2 tablespoons olive oil
  • 3 red or sweet onions, thinly sliced
  • 1/3 cup dry red wine
  • 1/3 cup red wine vinegar
  • 1/4 cup packed light brown sugar
  • 1/4 cup honey
  • 1 (24-ounce) piece beef tenderloin
5/5 (1 Votes)

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