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25939
heirloom-carrot-salad-yogurt-almond-amp-honey-dressing

Heirloom Carrot Salad, Yogurt, Almond & Honey Dr...

Quite simply a beautiful dish. The almond and honey dressing really lifts the carrots to a new level. Please try it. This looks spectacul...

25801
spaghetti-with-zucchini-and-pecorino-cheese

Spaghetti with Zucchini and Pecorino Cheese

This is one of my all-time favorite dishes: light, quick to prepare, and full of flavor. Until I discovered this dish and zucchini fritta...

25321
watermelon-gazpacho

Watermelon Gazpacho

Blend 2 cups of the watermelon in a blender until liquid. Add the rest of the watermelon, the tomatoes, paprika, garlic, almonds, balsami...

25275
summer-squash-fritters-with-garlic-dipping-sauce

Summer Squash Fritters with Garlic Dipping Sauce

Just about any vegetable, seafood, or fruit can be dipped in a batter and then deep-fried to make fritters. In late summer, when zucchini...

24841
herb-green-ceviche-with-cucumber

Herb Green Ceviche with Cucumber

This is one of my favorite dishes of all times: that seductive texture of fresh fish with a citric sparkle, the savor of roasted garlic a...

24790
spicy-shrimp-and-papaya-bites

Spicy Shrimp and Papaya Bites

These are light and easy, with a taste of the tropics. They are terrific for hot, steamy nights or before a Polynesian or even Asian menu...

24513
corn-peach-tomato-over-grilled-polenta

Corn, Peach, Tomato over Grilled Polenta

I think this may be the most delicious salad I have ever eaten. During the late summer, when corn, peaches, and tomatoes are at their pea...

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24368
pea-pesto-and-arugula-soupnbsp

Pea, Pesto, and Arugula Soup 

  Place all of the pesto ingredients in a blender or food processor and whiz up until you have a green, bubbly sauce, adding ...

24336
garden-fresh-salsa

Garden Fresh Salsa

This bright, fresh, pico de gallo-esque salsa makes a great adjunct to any Mexican dish. Use in-season heirloom tomatoes for best results...

24275
pickled-shrimp

Pickled Shrimp

Historically, shrimp were pickled in spicy marinades as a kind of conserve, but today they are relished more for their flavor than shelf ...

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