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    You are in: Home / Karina A's Public Recipes
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    22 Recipes

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    This salad takes its flavor inspiration from North Africa. *from the Joy of Cooking*

    Recipe #197802

    A yummy shake high in antioxidants and low in calories. Can be made vegan.

    Recipe #418390

    I grew up eating these lovely Padron peppers on the beach in Galicia, Spain as a child. Be careful, some are sweet, but some are hot - won't stop me from eating this savory dish. Good for a tapas party. Padron peppers can be found in the New York area at the Union Square market, from Lani's Farm or a good substitution would be Shishito peppers at an Asian market.

    Recipe #418397

    Had this wonderful breakfast dish at Sarabeth's of Key West this past weekend.

    Recipe #310983

    courtesy of

    Recipe #363714

    Recipe courtesy Nigella Lawson

    Recipe #196740

    Healthy and full of nutrients! Also tomato free!

    Recipe #391068

    A friend of mine gave me this recipe..looks very easy.

    Recipe #114442

    My kids love black beans and rice, but hate vegetables. Little do they know there are more veggies in this recipe than beans! :)

    Recipe #390956

    Made this one up last night.

    Recipe #148636

    Recipe #233809

    Native to northern Italy, this captivating and versatile entrée looks as good as it tastes. Hearty wild mushrooms and delicate artichoke hearts combine with savory Asiago cheese in this classic polenta dish. Makes a complete vegetarian meal when served with steamed beets and dark leafy greens. --courtesy of Whole Foods

    Recipe #339213

    I made this up this evening. Very very simple.

    Recipe #154604

    Asian and Latin ingredients fuse to bring you a tasty quick dinner delight.

    Recipe #418212

    Adapted from 1080 Recipes, the Spanish cooking bible

    Recipe #418378

    Recipe courtesy Nigella Lawson

    Recipe #196638

    Healthier version of the Latin dish.

    Recipe #142582

    This pasta dish is superb; the Roasted Garlic Cream creates an awesome garlic sensation that is rich, smooth and velvety on your tongue. You may substitute the chicken with lobster, scallops or shrimp for an elegant dinner party entrée.

    Recipe #187106

    I got this recipe from Gourmet Magazine.

    Recipe #148977

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