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Spice rubbed, juicy pulled pork.
Filling, nutritious baked salmon over vibrant salad.
Cut the salame and bucatini into bite-size chunks (I did 1/4 inch pieces). Roughly chop all the other ingredients . . .
In a shallow dish, combine the soy sauce, garlic, and ginger with the tuna and marinate it on the counter for 7-10 . . .
Preheat the oven to 450. Combine the vinegar, EVOO, mustard, rosemary, garlic, salt and pepper in a food processor . . .
To make the tabbouleh, combine quinoa, cucumber, tomatoes, scallions, parsley, EVOO, mint, lemon juice, salt and . . .
Cut the bread down into large cubes, lay it on a baking sheet in one layer, spritz with coconut oil, season with . . .
Quarter and seed the tomatoes. They will give off a lot of juice, so peel and seed them over a measuring cup or . . .
Combine the garlic, lemon, wine, and EVOO in a small bowl and set aside. Season the swordfish with salt and . . .
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