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Myhealthshop

• Best vegetarian recipes, healthy meals, food near
  me such as turkey salad recipe, broccoli rabe,
  coconut curry with shrimp and roast vegetables.
  Find the best vegetarian recipes for every
  occasion, from simple veggie lunch ideas to
  dinner party inspiration. Choose from cozy dishes
  like vegetarian currants, casseroles, and pasta,
  balanced meat-free dishes and salads.
• The vegetable is the best of all foods, the
  growth of vegetarian are increasing day by day ..

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• Here we provide you some of the best recipes
• Turkey Salad
• We know you are going to love these best
  vegetarian recipes for Turkey Salad! Its so
  simple to make but it has an unexpected twistit
  has pecans, and its made with cranberries for
  tang and nutty crunch! This is the perfect take
  on a classic salad of chicken and a sandwich of
  turkey youll like!

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• Recipe
• Its as easy as 1, 2, 3 to pull this together,
  and its great to scoop onto a green salad, use
  for lettuce wraps, or make into sandwiches. Its
  so simple I can make this without even having to
  shake myself out of my yearly tryptophan coma!
• Chop leftover turkey into chunks.
• Dice celery and onions.
• Blend all ingredients together (by the recipe
  below) and chill for at least 30 minutes before
  serving in the refrigerator.
• When I put cranberry sauce and/or stuffing on
  turkey sandwiches, I remember it became
  something. So I thought Id try making turkey
  salad with dried cranberries and pecans, and its
  officially one of those things everyone looks
  forward to having in the evening after a big
  Thanksgiving luncheon. But this recipe is so
  versatile you can mix it up any way you choose.

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• Turkey Salad Other Uses
• Use toasted almonds or other favorite nuts in
  place of pecans if you wish.
• Try it with fruit like grapes, chopped apples, or
  even plain raisins, if you want something
  different than cranberries. Grapes are my fave,
  there is something about the sweetness that is
  delightful against the savory Dijon and onions.
• Roasted garlic and chives are a great addition!
  Or try bacon crumbles!
• Use your imagination, and youll come up with
  ways to make turkey salad into something that is
  anything but plain old.
• You betcha. If you have leftover salad, you can
  refrigerate it for 3 to 4 days. I dont recommend
  freezing salads with mayo, they just dont fare
  that well when you thaw them out. So use all of
  this turkey salad, its not going to be hard!
• Make it for lunches. Spread it on crackers to
  serve as hors doeuvres. Make it into wraps with
  tortillas. Or heck, just eat it right out of the
  bowl with a spoon! It makes a great snack, lunch
  or a quick and tasty dinner with turkey soup, so
  go right ahead and make lots! You definitely
  wont regret it! Happy Thanksgiving!

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• Broccoli Rabe
• Best vegetarian recipes Broccoli rabe is the ride
  or die vegetable that will be there for you even
  in the darkest winters when you suddenly realize
  that everything youve eaten for weeks is brown
  or beige in color These 14 rabbit broccoli
  recipes are the absolute best, bitter and
  assertive, yet exactly what heartfelt meat and
  cheese dishes need.

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• Recipe Broccoli Rabe with lemon and garlic
• Ingredients
• bunch broccoli rabe rapini
• teaspoons fine kosher salt
• tablespoons olive oil
• cloves garlic smashed
• Additional salt and pepper to taste
• Freshly rasped Parmesan omit 3 to 4 ounces to
  hold this organic or kosher cheese zest of one
  lemon
• 1/4 cup golden raisins
• Instructions
• Rinse the rabbit of broccoli and modify any rough
  stems.Bring a big pot of water over high heat to
  a boil.Add the salt and broccoli rabbit trimmed.
  Return to a boil and simmer for 3 to 5 minutes,
  or up to 6 or 7 minutes if your broccoli rabe is
  mature.Using tongs, cut the rabbit of broccoli
  and place a clean dishtowel on a baking
  sheet.Over medium-high heat add the olive oil to
  a sauté pan with the smashed garlic cloves. Cook
  the garlic for about 2 minutes, then remove them.
  Add the broccoli rabe and sauté for just a minute
  or two. Season with a bit more salt and some
  pepper.Move the broccoli rabe to a serving
  platter. Top with some shaved Parmesan, lemon
  zest and golden raisins. Serve warm.

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• Coconut curry with shrimp
• Best vegetarian recipes This coconut shrimp curry
  is so delicious and easy to produce, you could
  have it literally in no time at all on your
  dinner table. Forget to take out, forget to go
  out for dinner, make your curry at home! Theres
  a reason this recipe has been so popular on my
  blog for many years and its because of the
  flavors we achieve!
• This curry is filled with aromatic spices and
  juicy plump shrimp, making it the perfect meal if
  you feel like experimenting in the kitchen. Its
  also chock full of creamy coconut milk, my
  absolute favorite curry base with a smidge of
  coconut flavor to create a nice rich texture.

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• Ingredients
• Shrimp Extra large, raw, deshelled and
  deveined.
• Seasoning Salt and pepper.
• Spices Cayenne pepper is all we need for this
  marinade.
• Lemon juice We need a nice acidic base to
  penetrate the meat.
• Coconut oil Were going to use this oil to
  ensure that coconut flavor carries through every
  note of this dish.
• Onion We want an onion that cooks down well
  like white or yellow.
• Aromatics Fresh ginger and garlic are a must.
  Keep in mind that 1 1/2 teaspoons are equal to 1
  fresh clove if jarred is all you have on hand.
  For dried ginger, 1 teaspoon equals 1 tablespoon
  fresh.
• Spices ground coriander, curry powder, and
  turmeric.
• Tomatoes One large can of diced tomatoes.
• Coconut milk Rich, delicious, and the creamy
  component of our curry.
• Cilantro Fresh chopped up nice and fine for
  garnish. If youre not a fan of cilantro feel
  free to use parsley instead.
• Instructions
• Marinate the shrimp In a small bowl toss the
  shrimp with the marinade ingredients. Cover with
  plastic wrap and refrigerate for 10 minutes.Form
  the flavor base While the shrimp is marinating,
  heat the oil in a medium-size skillet. To it add
  the onion, and cook for 2 or 3 minutes until the
  onion softens and becomes translucent. Stir in
  the garlic, ginger, pepper, salt, coriander,
  turmeric, and curry powder. Allow cooking for
  another minute.Cook the shrimp Add the diced
  tomatoes with juices and all, the coconut milk,
  stir and bring to a boil. Cook for about 5
  minutes stirring occasionally. Add the shrimp
  with the accumulated juices from the marinade and
  cook for another 2 minutes or until the shrimp is
  pink and cooked through.Finish the curry Serve
  over hot rice and garnish with cilantro or
  parsley.