Beef Tacos with Quick-Pickled Radishes

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These easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.

Grilled Squash and Sausage

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
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I first made this last year when we were in Denver visiting my best friend, Julie ... the whole family went gaga, and it quickly [...]

Lia’s Best Barbecue Ribs Recipe

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A pressure cooker makes these sublimely tender, shot-through-with-flavor-to-the-bone barbecue ribs possible in under an hour, so you can have more free time to enjoy your July 4th barbecue!

Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)

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I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

Beef and Barley Stew with Kohlrabi and Carrots

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Chock-full of seasonal vegetables, this healthy beef and barley stew recipe nourishes body and soul an a chilly evening.

Last-Minute From-Scratch Corned Beef

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Got a pressure cooker? Then you can enjoy this from-scratch corned beef recipe in less than two hours, start to finish.

Pork and Squash Enchilada Bake

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Make this great gathering dish with whatever you have in your fridge.

Kitchen Sink Fried Rice

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If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.

Improv Cassoulet

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There are so many things I love about cassoulet ... one of them being its versatility. Be creative with your leftovers--beans, roasted meat, stale bread--and see what it becomes.

Sausage and Grape Skewers

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
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This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.