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    6 Recipes

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    I make these for lunch at least once a week. Just guessing at the ingredient amounts as I prep the veggies in advance at the beginning of the week and then use throughout. They pack really well, wrapped up in foil and they don't get soggy or leak. I would imagine they would make a great picnic food.

    Recipe #426297

    Billy says it's the best salad he's ever eaten so I'm posting it here to remember what I did. It makes a good main course salad and happens to be vegetarian.

    Recipe #426294

    Thrown together with what I had on hand this miserably rainy, perfect for cooking a big pot of soup, Sunday. Good enough to write down...

    Recipe #395421

    This recipe is from the Christian Science Monitor. It is gorgeous when assembled and absolutely delicious prepared and served with a dab of goat cheese and crusty french bread. Choose only skinny vegetables that will slice uniformly in size.

    Recipe #392997

    This was on the Foodnetwork website. Great way to make cabbage taste good. I've substituted chicken stock for the wine. If you use salted butter, don't add as much salt.

    Recipe #385722

    Accidentally made some ridiculously good grilled shrimp cleaning out the refrigerator. Love it when a plan comes together.

    Recipe #385186

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