Sandwich with Homemade Mayonnaise
Great for simple sandwiches like roasted chicken, avocado and tomato, or as a dip for steamed artichokes. Also use it as a base for adding garlic, blue cheese or fresh herbs. You can store it in the fridge for 2 to 3 days. 
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5

Svelte Green Goddess Dip
Those of you with an herb garden will find this summertime dip easy to make—the recipe turns a bundle of fresh-clipped herbs into a delicate green, creamy sauce. Because the dip is light and refreshingly herbaceous, the perfect dippers to go with it are garden-fresh vegetables such as asparagus spears, baby carrots, radishes, and cucumber. Skinny Dippers: Crudités, Baked Pita Chips, Baked Wonton Crisps, Baked Bagel Chips, Steamed Baby Artichokes
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4.5

Using and fresh and flavorful ingredients, this recipe proves that catfish can be more sophisticated than just a deep-fried sandwich.Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
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4.333335

Bebber paired his dish, capesante salsa al tartufo Nero (Scallops with Black Truffle Sauce), with Luis Pato Vinhas Velhas white, noting at a dinner at Oceana, “White Portuguese wines are built for seafood.” Recipe courtesy of Executive Chef Massimo Bebber of Sirio Ristorante at The Pierre, New York City
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4

Summer entertaining should be simple and easy. This recipe allows you to serve a favorite summer appetizer, antipasti, easily on bamboo skewers, so your guests can dig in without any fuss. 
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4

Halibut Barigoule
A wonderful update to the classic Provençal barigoule, this dish, light and full of flavor, with the addition of fiddlehead ferns and fava beans, definitely marks the arrival of spring!
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4

Spinach Frittata
A delicious spinach frittata recipe featuring Almond Breeze milk. 
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4

Kale, Avocado & Ricotta Pie
This is a very simple dish, as good for dinner as it is for brunch. You can play around with the ingredients a bit, adding more artichoke or avocado, or substituting spinach for kale or sausage for bacon. You can't go wrong — unless you forget to garnish with a delicious ripe avocado. Click here to see 6 New Ways to Use Avocados.
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3.727275

Farmer's Fridge Mediterranean Salad
The perfect (not to mention healthy) make-ahead meal that can be toted around wherever you go. Packed with beans, artichoke hearts, and pine nuts, this salad will keep you full until dinner. Recipe courtesy of Farmer’s Fridge.
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3.666665

Don't let the name fool you — this one-pot recipe is delicious and easy to make for even the most novice of cooks. The guts in this recipe aren't really guts at all, but accompanying ingredients like artichoke hearts, sliced potatoes, mushrooms, and onions. The name of the dish is just my family's silly way to describe how easily it's prepared: throwing chicken together with some additional ingredients and seasonings in a dish and baking it. 
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3.5

Preserved Lemons
While it may seem like a shame to pack Meyer lemons in jars of salt and spices, once cured they serve a wealth of purposes. Traditionally, preserved lemons are a condiment in Morocco for tagines or couscous with green olives and root vegetables. I love to stuff them in chicken breasts with goat cheese and fresh herbs or blend them with artichokes and basil for a flavor-packed pesto. If you wanted to toss one into a margarita or michelada, I wouldn’t blame you.  Click here for Recipe SWAT Team: Condiments
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3.25

The spring staple asparagus finds its way into a cold-weather dish in this recipe, combining artichokes and mushrooms with smoky spices and Cheddar cheese. Click here to see more casserole recipes.
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3