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recipes smoked fish fritters with beet vinaigrette
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Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
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Sweet grilled beets and creamy ricotta pair exceptionally well with spicy Sichuanese mouthwatering sauce in this vegetarian side.
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Easy, cheesy, beautiful mozzarella fritters.
4.3
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Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.
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Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.
3.7
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Easy
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These get better with time, so don’t hesitate to make them ahead.
3.7
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If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.
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So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.
4.4
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Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
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3.3
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Easy
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A buttery pan sauce leaning on pantry staples takes less than 10 minutes to make, and it goes great with lean proteins and hearty vegetables alike.
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First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
2.3
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Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.
3.0
(2.99)
Easy
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This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.
3.0
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Quick
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Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!
3.4
(3.36)
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This recipe balances the earthy sweetness of roasted beets with tangy citrus for a salad worthy of hot-weather consumption.
3.4
(3.4)
Easy
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Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.
4.4
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There's no need to cook beets when they're very thinly sliced. Renee Erickson and Marie Rutherford of Seattle restaurant the Whale Wins mellow them out with a dollop of creme fraiche.
3.5
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Quick
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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
5.0
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