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Mediterranean

cooking.nytimes.com
  • minutes
  • Serves

INGREDIENTS

1 serving

baby back ribs

1 serving

chickpea

1 serving

Roman beans

1 serving

potatoes

1 serving

asparagus

1 serving

tuna

1 serving

spiced rum

1 balls

lamb

1 serving

wine

1 serving

salad mix

1 serving

cod

1 serving

duck

1 serving

eggs

1 serving

lamb shanks

1 serving

lamb

1 serving

mackerel

1 serving

butternut squash

1 serving

cauliflower

1 serving

brussels sprouts

1 serving

grape

1 serving

peppers

1 serving

grapes

1 serving

sardines

1 serving

eggplant

1 serving

cucumbers

1 serving

cherry tomatoes

1 serving

chicken

1 serving

lamb

1 serving

pasta

1 serving

rose hips

1 serving

stew meat

1 serving

healthy request cream of celery soup

1 serving

sardines

1 serving

rose hips

1 serving

chicken

1 serving

orange

1 serving

rose hips

1 serving

celery

1 serving

rose hips

1 serving

rose hips

1 serving

rose hips

1 serving

polenta

1 serving

rose hips

1 serving

polenta

1 serving

rose hips

1 serving

polenta

1 serving

rose hips

1 serving

basmati rice

1 serving

rose hips

1 serving

broccoli carrots cauliflower mix

1 serving

rose hips

1 serving

tomato

1 serving

rose hips

1 serving

tuna

1 serving

rose hips

1 serving

farro

1 serving

rose hips

1 serving

freekeh

1 serving

rose hips

1 serving

sesame

1 serving

rose hips

1 serving

macaroni n cheese

1 serving

rose hips

1 serving

winter squash

1 serving

rose hips

1 serving

lasagna pasta

1 serving

rose hips

1 serving

vegetarian bacon

1 serving

refrigerated classic pizza crust

1 serving

healthy request cream of celery soup

1 serving

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