Three kinds of green leaves deliver potent nutrition in an easy-to-drink blend of fresh apple. Use tart green apples to lower the sugar content if you like.
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Pan Bagnat with Grilled Peppers and Basil Vinaigrette
This classic Provençal sandwich, which means "soaked bread" in the ancient Nice dialect, is nothing more than a Salade Niçoise served between two pieces of bread. In the old days, it was considered to be a humble food, made with ingredients that every household would have on hand. But today pan bagnat is fashionable fare. And for good reason: It makes an extraordinarily delicious and satisfying meal. In my version, the grilled peppers add a bit of depth to this simple sandwich, and the basil vinaigrette soaks the whole thing with its ambrosial fragrance — making it the quintessential summer sandwich!
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3.18182

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Anonymous
Ingredients: 8 small to medium dried shiitake mushrooms 2 pounds Chinese broccoli, bok choy, choy sum or yau choy 1 tablespoon oil 2 large garlic cloves crushed, peeled, and chopped 2 cups chicken stock 2 tablespoons Shaoxing Chinese rice wine 2 ...
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Derf
So good! Use any combination of greens you wish. Looks great and tastes great for a brunch table. From the local newspaper.
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Cooking Light Superfast Suppers, Oxmoor House 2003
Prep: 8 minutes. Since Mandarin oranges are fairly delicate, toss them gently so you don't tear up the sections.
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Sharon123
Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine.
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happyzhangbo
This quick, easy and scrumptious quesadilla recipe is popular all year round, especially for people who don't have time to cook. It takes no time, and gives you a delicious treat!
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Aglaia Kremezi
Plus: More Chicken Recipes and Tips
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Lucy Baker
Photograph from zero-g on Flickr I always thought that kale was supposed to behave like spinach. Granted, I haven't done much cooking with it, but I assumed that when exposed to heat it would wilt and shrivel down to a fraction of its original size. So when I decided to make the potato soup with kale and chorizo from the March issue of Bon Appétit I didn't bat an eye over the fact that the recipe called for a lot of it—16 cups, to be exact. I chopped the onion and sautéed it in olive oil. I diced the chorizo and added it to the pot along with the fragrant, spicy smoked paprika. I tossed in the slices of potato and poured in two quarts of chicken stock. And then I began tearing the pound and a half of kale into bite-sized pieces, mounding them in a large salad bowl as I went. When I was finished, the salad bowl was almost overflowing. It was like a leafy, green mountain; enough kale to feed an army of anemics. No matter, I said to myself. As soon as it’s submerged in the steaming, bubbling chicken stock it will wither and collapse like an elaborate hairdo in August. I was wrong. Kale, like spinach, is bitter and fibrous and full of iron. But that's where the similarities end. After simmering for an hour it was still as dense and voluminous as it had been when raw. Instead of soup with kale in it, what I had made was more like kale with a little bit of soup around it. I served myself a small portion for lunch, pressing back the unruly greens with a ladle to extract as much broth as possible. The flavor was rich and peppery, and I enjoyed the contrast between the fiery chorizo and the earthy potatoes. But if I ever make this soup again, I'm cutting the cups of kale in half. I suggest you do the same. And if anyone has any good recipes for kale, I love to have them. I have an extra bunch of the stuff leftover... About the author: Lucy Baker is a graduate student in the writing program at Sarah Lawrence College. Before returning to school to pursue an MFA, she was an assistant cookbook editor at HarperCollins. She lives in Brooklyn and is currently obsessed with all things fennel.
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Cooking Index
Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil.
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Southern Living NOVEMBER 2010
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Robyn Webb
This is a very, very healthy and hearty salad with a fabulous grapeseed oil and balsamic vinegar dressing. It offers a quartet of greens - escarole, romaine, radicchio and green-leafed lettuce, as well as peppers, green onions and cherry tomatoes. Serves six.
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