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    134 Recipes

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    The night before your picnic, you can bake the beets, toss them with the vinegar and marinate them in the refrigerator. Then add the remaining ingredients the next day. On another occasion, serve this salad with poached salmon, or saut the beet greens and pair them with the beets. Williams Sonoma.

    Recipe #9478

    Common all over Greece, stuffed phyllo pastries make a memorable meze, or appetizer. These small triangles are stuffed with feta and spinach. You might also see them stuffed with feta and herbs, or with lamb and spices and rolled into cigar shapes or tied like knots. Serve these pastries with a glass of ouzo over ice. Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by

    Recipe #9442

    In late spring and early summer, strawberries are at their peak. Choose berries with shiny red skins and firm green tops. Smaller berries are preferable to larger ones, as their flavor is sweeter. Williams Sonoma Kitchen.

    Recipe #9441

    For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration

    Recipe #9440

    Adapted from Williams-Sonoma Outdoors Series, Snow Country Cooking, by Diane Rossen Worthington (Time-Life Books, 1999).

    Recipe #9437

    This recipe was featured in the June 2001 issue of Shape magazine.

    Recipe #9286

    This recipe is featured in Martha Stewart's Menus for Entertaining.

    Recipe #9256

    This recipe is from Martha Stuart's Quick Cook.

    Recipe #9215

    The recipe is from Martha Stewart's Menus for Entertaining. She says, For the best flavor, I use fresh limes and oranges, Tres Generaciones tequila, and Grand Marnier or Coitreau liqueur.

    Recipe #9214

    This recipe is from Martha Stuart's Menus for Entertaining. She says, Be sure the grapefruits are fresh and the tequila is of the higest quality. The recipe is made in three batches.

    Recipe #9213

    Moosewood Restaurant says Sweet and tangy, with a crunchy coating, these fillets make a mouthwatering main dish that delights the senses with aroma, tatse, and texture.

    Recipe #9211

    This recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine."

    Recipe #9209

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